These Christmas Mincemeat Flapjacks are a deliciously easy alternative to classic mince pies. Sandwich festive mincemeat between a simple flapjack recipe to create this tasty seasonal bake.
Ingredients
- 125g butter
- 125g soft light brown sugar
- 4 generous tbsp golden syrup
- 300g rolled oats
- 300g Christmas mincemeat
Directions
- Preheat oven to 150C/130Fan/Gas 2.
- Line a 20cm (8 inch) square baking tin with baking paper.
- Place the butter, sugar and golden syrup into a large pan. Stirring continuously, melt the ingredients over a low heat until the sugar is dissolved. Remove from the heat.
- Tip in the oats, stir to fully incorporate.
- Spread half of the mixture over the bottom of the baking tin, using the back of a metal spoon to pack it down.
- Drop spoonfuls of mincemeat over the flapjack, then very carefully (so you don't disturb the underneath) spread the mincemeat out evenly.
- Top with the remaining flapjack mixture, gently pressing down with the back of a metal spoon.
- Place in the oven and bake for 30-35 minutes, until the flapjack is just beginning to brown on top.
- Remove from the oven.
- Leave the Christmas Mincemeat Flapjacks to cool completely in the tin, then remove and cut into individual portions.
Christmas Mincemeat Flapjack Recipe Notes:
I use my homemade Boozy Mincemeat for this recipe, which isn't as gooey as most shop bought versions. If you feel your mincemeat is too runny, you could always mix in some additional dried fruits, such as raisins, sultanas, currants or cranberries, to help keep the layered structure of the finished flapjack.
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