Mincemeat flapjacks
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Mincemeat flapjacks

By Ailsa Burt

Make some Christmassy flapjacks using mincemeat. They make the perfect travel companion, and are great if you’re craving some festive flavours

  • Prep:10 mins
    Cook:45 mins
    plus cooling
  • Serves 16
  • Easy

Nutrition per serving

  • kcal 297
  • fat 13g
  • saturates 6g
  • carbs 41g
  • sugars 0g
  • fibre 2g
  • protein 3g
  • salt 0.1g

Ingredients

  • 175g unsalted butter , plus extra for the tin
  • 100g golden syrup
  • 1 tbsp treacle
  • 175g light brown soft sugar
  • 250g porridge oats
  • 100g fruit & nut mix , roughly chopped
  • 350g mincemeat (vegetarian, if needed)

Method

  1. Butter a 20cm square tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Melt the butter, syrup, treacle and sugar together in a large pan over a medium-low heat. Stir in the oats, fruit & nut mix, mincemeat and a pinch of salt until fully combined, then tip into the prepared tin.

  2. Press the mixture into an even layer using a silicone spatula, ensuring it’s packed tightly. Bake for 30-35 mins until golden. Leave to cool in the tin for 30 mins, then transfer to a wire rack to cool completely. Cut into squares to serve. Will keep in an airtight container for up to five days.

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