They keep asking when am I going to make mince pies. I say 'next week because if I make them now you will eat them all and then I will have to make more next week'. And the same goes for the florentines.
But they want something Christmassy now. So I made them some Christmas granola.
I make a big batch of granola every two or three weeks. I use this recipe which I make in double quantities.
To Christmas it up a bit I switched the honey/sugar for golden syrup and black treacle. I added ginger, cinnamon and mixed spice. I used pecans adding an extra cup. When the granola was baked and cooled I added dried cranberries and broken gingernuts. My gingernuts were homemade (they're really easy to make) but you could use any crisp gingery biscuit.
Making granola is not a precise art, the recipe below is just a guideline, it's what I did today. Next time I may add different fruit or nuts, or some chocolate chunks. Maybe I'll try it with cardamom instead of ginger for a Scandinavian flavour. Experiment.
If you don't have cup measures use a mug.
Mix together the following ingredients
4 cups porridge oats
1 cup desiccated coconut
1 cup of seeds ( I used pumpkin and sunflower)
1½ cups pecans
1½ teaspoons ground ginger
1 teaspoon cinnamon
½ mixed spice
pinch of salt
½ cup sunflower oil or melted butter
¼ black treacle
¼ golden syrup
Pour syrup and oil mixture onto dry ingredients and mix well. Use your hands to get every dry bit covered.
Spread granola out in a roasting pan and bake for 1 hour at 160°c (140°c fan oven) stirring at 20 minute intervals. If you leave it to cool completely in the pan you will get nice big chunks of granola.
Once cool add
1½ cups dried cranberries
12-15 broken ginger biscuits (put them in a bag and bash them with a rolling pin).