Mincemeat flapjacks

Name: Mincemeat flapjacks
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 150 g salted butter, plus extra for greasing; 4 tbsp golden syrup; 75 g light brown soft sugar; 250 g porridge oats; 3 tbsp mixed seeds (including pumpkin, sunflower, linseed and sesame); 1 orange (scrubbed), zest; 200 g jar Christmas mincemeat

Gill Meller's flapjacks use up sticky, fruity mincemeat filling and you can customise them in all sorts of ways: add bashed walnuts or pecans instead of seeds; scatter in dried apricot pieces, cranberries, chopped figs or dates; a pinch of cinnamon wouldn’t go amiss, or even a hint of rosemary. We like to serve them just warm with vanilla ice cream or cold with a nice mug of hot tea.

4.5 out of 5 stars(6) Rate this recipe

Vegetarian

Makes12
CourseSnack
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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150g salted butter, plus extra for greasing
4 tbsp golden syrup
75g light brown soft sugar
250g porridge oats
3 tbsp mixed seeds (including pumpkin, sunflower, linseed and sesame)
1 orange (scrubbed), zest
200g jar Christmas mincemeat

Preheat the oven to 200°C, gas mark 6. Grease and line the base and sides of an 18cm x 25cm baking tray with baking parchment. Put the butter, golden syrup and sugar in a large heavy-based pan. Heat gently, stirring often, until the butter and sugar have just melted and the mixture is beginning to bubble (3-4 minutes). Remove the pan from the heat and tip in the oats, ⅔ of the seeds and the orange zest. Using a wooden spoon, mix everything together well.
Tip ½ the mixture into the prepared tray. Dip a large metal spoon in cold water, then use the back to evenly spread the mixture out into a thin layer. Spoon over the mincemeat and carefully spread it over the top. Finish with the remaining oat mixture, levelling it off as best you can, then scatter over the remaining seeds. Bake until golden, bubbling and beginning to caramelise slightly around the edges (18-20 minutes).
Use a knife to score the surface of the flapjack into 12 fingers, then leave in the baking tray to cool before turning them out onto a board and cutting through properly. The flapjacks will keep in an airtight container for 6 days.

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