Mincemeat Flapjack

Hope 2017 is getting off to a good start for everyone. I’ve been busy, but going to try and make more of an effort this year to document my meals and culinary outings on this blog. Like many households, we’re still working our way through the leftover food from Christmas, and trying to make sure we don’t waste food. This recipe is an attempt to finish off the jar of mincemeat left over from mince pie making.


Festive flapjack

Mincemeat flapjacks (makes large 12)

300g butter
2 tbsp golden syrup
250g Demerara sugar
450g rolled oats
5 heaped tbsp mincemeat

1. Preheat the oven to 200°C. Grease and line a 25cm square baking tin.

2. Add the butter, golden syrup and sugar to a pan and heat the mixture gently, stirring until the butter has melted and the sugar has dissolved.

3. Tip the oats into the pan and mix well until the oats are completely coated.

4. Put half the flapjack mixture into the tin and press down into an even layer.

5. Gently spread the mincemeat over the flapjack. Tip the remaining flapjack over the top and gently spread out and flatten the top.

6. Bake in the preheated oven for 25 minutes. These flapjacks should be soft and chewy so you want the top to be a golden brown colour. Check them after 25 minutes, but be aware you may need to give them a bit more time to ensure the flapjack is firm enough to stay in shape when cool. Leave to cool in the tin for 5 minutes before marking the squares with a sharp knife. Leave to cool completely before removing the squares from the tin.