Mincemeat Palmiers

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Mincemeat Palmiers

I'm trying to do all my own baking this Christmas, cakes done, Christmas pudding tomorrow or next day. Next on the list is my mince pies.

In addition to mince pies though I'd like to make a few mincemeat palmiers, the recipe seems straight forward enough but if I want to keep them for Christmas holiday's is it best shape, bake, freeze, defrost, and then reheat when required.

Or is it best to just make them pop them into the freezer, defrost and cook when required.


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