These Mincemeat Christmas Flapjacks are the perfect festive treat. Simple to make and very moreish; you'll find yourself making these mince pie inspired treats throughout the holiday season.
Line a 20x20cm tin and preheat the oven to 170ºC (fan, 190ºC non fan)
Melt 250g unsalted butter, 150g light brown sugar and 2 tbsp golden syrup in a pan over a medium heat. Stir regularly
Add 350g porridge oats to the pan with the melted butter and stir until they are completely coated in the butter mixture
Tip half of the oats into the lined tin and spread them in an even layer
Add 180g mincemeat on top of the layer of oats and spread evenly
Add the rest of the oats on top and spread evenly. Bake in the oven for 35-40 minutes
Leave to cool in the tin for 30 minutes before removing from the tin and leaving to cool completely on a wire rack. Cut into squares
Keep in an airtight container for up to 7 days.
Nutritional information is given as a guide only.
Christmas Mincemeat Flapjacks https://www.curlyscooking.co.uk/mincemeat-christmas-flapjacks/