Mincemeat flapjacks

Mincemeat flapjacks
Happy new year to you all! Up until yesterday I hadn’t baked since I made my final batch of mince pies for 2014 on Christmas Eve, but I still had some mincemeat left over, so I decided to make these mincemeat flapjacks to use up the last of it.

If you’re well and truly sick of mincemeat by now, this probably isn’t the recipe for you. However, I have to say these flapjacks aren’t particularly Christmas-y, despite the mincemeat. I think it’s the oats that dilute the festive flavours somewhat, which is perhaps wise in early January.

Mincemeat flapjacks
I found this recipe, which I followed to a certain degree, but I adjusted the quantities to suit what I had (see my recipe below). The flapjacks were a doddle to make (like most flapjacks!) so I imagine this would be a nice recipe to follow with the kids, if you have any who are partial to baking!

If you’re on a January diet, each flapjack is only 174 calories, so they won’t derail you too much…

Mincemeat flapjacks
The recipe

Makes 16

  • 200g mincemeat
  • 100g unsalted butter
  • 4 tbsp golden syrup
  • 300g porridge oats
  • 50g glace cherries, halved

Method:

  1. Pre-heat the oven to 180C/gas mark 4. Line a 20cm x 20cm square tun with baking paper.
  2. Place the mincemeat, butter and syrup in a saucepan and melt gently over a low heat, stirring occasionally.
  3. Stir in the oats, making sure that they’re well coated, then stir in the cherries.
  4. Transfer the mixture to the tin and press it down with a spatula, making sure the mix gets into the corners is and is level on top.
  5. Bake for 25 minutes or until the oats start to brown around the edges.
  6. Remove from the oven and leave to completely cool in the tin, then slice into 16 squares.

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