Mincemeat Flapjacks
Mincemeat flapjacks are easy to make, sticky and filled with festive flavour. This a great recipe for leftover mincemeat, or when you are bored of mince pies.
Servings 8 Large slices
Calories 300kcal
Ingredients
- 300 g Porridge Oats
- 115 g Soft Light Brown Sugar
- 150 g Golden Syrup
- 180 g Butter or Margarine
- 5 Tablespoons Mincemeat
Instructions
- Preheat the oven to 180 degrees and line a deep baking tray or tin.
- Pour the oats into a large mixing bowl.
- In a small saucepan over a low heat, melt together the butter, sugar and syrup, stirring constantly until the butter is melted and there are no lumps– do not let it come to the boil.
- Pour this mixture over the oats.
- Mix carefully until the oats are all wet.
- Spoon around half of the oats into the baking tin.
- Use a spoon or your fingers to press down, and out to the edges until you’ve got a flat, even layer.
- Spoon on the mincemeat and use the back of a metal spoon to spread it evenly.
- Spoon on the remaining oats, and use your fingers or a spoon to spread to the edges and press down so that most of the sauce is covered, but don’t worry if some is seeping out.
- Bake in the oven for around 25-30 minutes, until the top, is golden brown.
- Leave in the tin to cool completely, before tipping out, peeling away the paper and slicing.
Video
Notes
- I make my flapjacks in an 8inch square cake tin. I’ve also made them in my brownie tin, which is 10” x 8”. Both are fine, but if you use a larger tin, they’ll be thinner and won’t need baking for as long.
- To remove the baking paper, I place a chopping board on top and flip it all over.
- When I peel the paper away, the bottom has become the top. If the bottom is a bit soggy from the moisture in the mincemeat, I pop it back in the oven, this side up, for up to 5 minutes to dry it out a little.
- If your flapjacks are soggy or very crumbly still, there might have been too much moisture in your mincemeat. Try using less, or a different brand, next time.