Mincemeat Flapjacks
These flapjacks have a Christmas twist - mincemeat!
Servings: 15
Calories: 176kcal
Ingredients
- 250 g butter
- 450 g porridge oats
- 400 g mincemeat
- 8 tbsp golden syrup
Optional Extras
- Mixed spices cinnamon, ginger, nutmeg
- Orange zest
Instructions
- 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.
Notes
*Optional Extras
Add an extra Christmas twist by adding a little ground spice or orange zest.
Storing Flapjacks
If stored in an airtight container the flapjacks will last for 5 to 7 days.
Nutrition
Serving: 1 | Calories: 176kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 128mg | Fiber: 1g | Sugar: 5g
