Easy Mincemeat Flapjacks
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Light Brown Sugar
- 100 g Demerara Sugar
- 225 g Butter
- 5 tbsp Golden Syrup
- 350 g Porridge Oats (not quick cook or jumbo oats.)
- 1 tsp Mixed Spice
- 150 g Mincemeat
Method
- Preheat the oven to 180 Β°C (160 Β°fan/ gas 4/ 350 Β°F) and line and grease a 20cm (8 inch) baking tin with non stick baking paper.
- In a large saucepan melt the butter, syrup, and sugars over a low to medium heat and stir with a wooden spoon.
- Stir in the oats.
- Fold through the mincemeat and mixed spice.
- Press into a lined 20cm (8 inch) square baking tin and bake in the oven for 20-25 minutes until lightly golden brown. Score the top into bars (whilst still warm) with a sharp knife and then leave to cool completely before cutting into bars.