Mincemeat flapjacks are the perfect treat to make at Christmas time. With minimal ingredients, it’s a quick and easy to make recipe.
How To Make Mincemeat Flapjacks
Flapjacks are a firm favourite on my blog – my flapjack recipe has been one of the most visited and commented on.
What You Need
- Mincemeat – either 1 jar of shop bought, or some you made yourself
- Golden syrup – if you don’t have any, use honey or maple syrup instead
- Porridge oats
- Optional: add in some typical Christmas spices such as ginger, cinnamon or nutmeg. You could also stir in a little orange zest.
I didn’t add any sugar to this recipe – I figured there was enough in the mincemeat, as well as in the syrup!
Add everything to a saucepan, apart from the oats and optional extras.
Melt the butter, mincemeat and syrup together on a very low heat, stirring frequently.
As soon as all the butter has melted, stir in the oats until they are completely mixed and coated. If you are adding in any of the optional extras, stir them in now.
Transfer the mixture to a greased or lined baking tin. I used a 20 x 30cm tin. Smooth down the top with the back of a spoon or palette knife.
Cook for 20 to 25 minutes in a preheated oven – or until the edges start to turn brown.
The important thing to remember when cooking flapjacks is that they will come out of the oven quite soft, almost as if they haven’t cooked enough. This is fine as they will firm up some more as they cool down.
The problem comes when you leave them in the oven for too long, until they are hard – once they cool down they will be rock hard rather than soft and gooey like I think flapjacks should be!
The flapjacks will be easier to slice up before they completely cool down.
Store cooked flapjacks in an airtight container for 5 to 7 days.
- 250g butter
- 450g porridge oats
- 400g mincemeat
- 8 tbsp golden syrup
- Mixed spices (cinnamon, ginger, nutmeg)
- Orange zest
- Preheat the oven to 180C/160C fan/Gas Mark 4
- Line a 20 x 30cm baking tin with baking paper (or grease it with oil/butter)
- In a saucepan, melt the butter, mincemeat and syrup on a low heat.
- Switch the heat off and stir in the oats (and spices and zest if using*).
- Transfer the mixture to the baking tin, smoothing out the top with the back of a spoon.
- Place in the centre of the oven for 20 to 25 minutes or until the edges start to turn brown. The mixture will feel soft to the touch - the flapjack will harden up as it cools down. It's best to slice them before they cool down.
- Once they have cooled down, remove from the tin and store in an airtight container if you are not eating them straight away.
Add an extra Christmas twist by adding a little ground spice or orange zest.
If stored in an airtight container the flapjacks will last for 5 to 7 days.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 128mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 2g