Mincemeat flapjacks
Mincemeat flapjacks are a delicious festive snack. With only a few ingredients, they’re super easy to make and a great way of using up leftover mincemeat.
Mincemeat flapjacks are a great festive treat. If you’ve got leftover mincemeat after Christmas, I can think of no better way of using it up. This easy recipe is a simple take on our classic flapjack recipe, but with a delicious Christmas twist.
If you love the flavour of mincemeat, then these flapjacks should be right up your street. They’re a delicious alternative to a mince pie, that are so easy to make, even children can get involved.
How can kids help to make these mincemeat flapjacks?
Flapjacks are always a great recipe for little kids who want to try baking as they’re really easy and you don’t have to worry about being too accurate with your measurements.
They’re also perfect if you don’t have a lot of specialist baking equipment like stand mixers. All you really need to make them is a mixing bowl, a wooden spoon, a baking tray and something to melt the butter in.
These mincemeat flapjacks are so easy to do, your kids should be able to take charge. They can measure out the oats, the wet ingredients and the mincemeat. They might also want to mix it all together (being careful of the hot melted butter mixture) and press it into your baking tin.
It’s a very simple recipe kids will love making, and eating.
What is mincemeat?
If you’re not familiar with mincemeat, it is the traditional filling used in mince pies. It usually contains dried and candied fruit, festive spices and some suet (or a different vegetable shortening), all soaked in brandy or another spirit. In the past mincemeat did contain meat, but it hasn’t (with the exception of the suet) for a few many many years.
We always just use a jar of mincemeat from the supermarket, but it’s not hard to make your own. To make your own from scratch, try this recipe from BBC Good Food.
What can I use instead of golden syrup?
If you don’t have any golden syrup you can swap it for an equal amount of corn syrup or honey.
Should my flapjacks be soft when they come out of the oven?
Yes. You know the flapjacks are cooked when they’ve turned a lovely golden brown colour. Don’t worry if they’re still soft though as they will harden while they cool.
Do you cut flapjacks when they’re hot or cold?
I personally find it a bit easier to wait until flapjacks have cooled completely and hardened before removing them from their baking tin and cutting them. When they’re warm they can still be quite soft which makes it harder to get them out of the tin, and more likely to fall apart.
If you like, you can score where you plan to cut them, to make it easier to portion them later. But with a sharp knife you should have no bother cutting them once they’ve cooled and hardened.
How do you store mincemeat flapjacks?
Flapjacks will keep in an airtight container for a few days. If you want to store them for longer you can wrap individual portions in cling film / glad wrap and freeze for a few months.
Other festive recipes with mincemeat
If you liked this recipe and have more leftover mincemeat to use up, you’ll love these other recipes:
Mincemeat muffins
Easy homemade mince pies
Puff pastry mince pies
Mincemeat palmiers
Mincemeat loaf cake
Mincemeat pinwheels
Mince pie cookies
Other flapjacks and traybakes
If you liked these mincemeat flapjacks, why not try some of our other flapjack recipes or our easy traybakes
Raspberry flapjacks
Raisin and honey flapjacks
Mary Berry flapjacks
Millionaires shortbread
School cake
Banana and chocolate chip bars
Apple flapjacks
Useful equipment
You might need the following baking tools/gadgets to make these mincemeat flapjacks
Digital scales
Mixing bowl
Wooden spoons
Measuring cups
Sauce pan
Baking tin
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Ingredients
150g (2/3 cup) butter
100g (1/2 cup) caster sugar
4 tablespoons golden syrup
300g (3 ¼ cups) porridge oats (rolled oats)
Half a 400g jar of mincemeat
How to make mincemeat flapjacks
Preheat your oven to 180C/170C Fan/350F
Get your kids to help grease a square baking tin 7 inch (18cm) with butter then line it with baking or parchment paper. We often find the easiest way of lining the tin is to measure a strip of baking paper the width of the tin and then lay that in, creasing it down into the edges/sides. Then repeat this with another strip going in the opposite direction.
Melt the wet ingredients
Measure the butter, sugar and golden syrup out and and put them all in a small pan. Get your kids to chop the butter into smaller pieces so that it melts faster. The golden yrup can get a little messy so you may need to hold the spoon while your kids pour it in or vice versa.
Heat the pan over a low heat until everything has melted. If you have older children you can trust around a hot pan, they can help stir the mixture while it melts together. Remove it from the heat.
Weigh the porridge oats
While the butter mixture is melting, get your kids to help measure out the porridge oats and pour them into a large mixing bowl.
Mix everything together
Once the butter, golden syrup and sugar mixture has melted, carefully pour it into your mixing bowl. Give your child a wooden spoon or spatula and get them to stir everything together until all the oats are well coated.
Add the mincemeat
Get your kids to spoon the mincemeat into your oat mixture and stir it all together. You can finish mixing when the mincemeat looks nicely distributed among your oats.
Bake the mincemeat flapjacks
Get your kids to spoon or help them pour the flapjack mixture into your prepared baking tin.
Using the back of a spoon or a spatula press the mixture down until it is well pressed into the edges and corners. We prefer using a metal spoon for this job as the oats tend not to stick to it as much.
Bake the flapjacks in the oven for around 25 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.
Remove the flapjacks from the oven and leave them to cool in the tin.
Once cool, remove them from the tin and cut them into 12 or 16 pieces with a sharp knife.
Serve and enjoy.
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Mincemeat flapjacks
Ingredients
Equipment
Method
- Grease a square baking tin 7 inch (18cm) with butter then line it with baking or parchment paper.
- Measure the butter, sugar and golden syrup out and and put them all in a small pan. Heat the pan over a low heat until everything has melted, stirring it occaisionally. Once it's all melted, remove it from the heat.
- While the butter mixture is melting, measure out the porridge oats and pour them into a large mixing bowl.
- Once the butter, golden syrup and sugar mixture has melted, carefully pour it into your mixing bowl. Stir everything together with a wooden spoon until all the oats are well coated.
- Spoon the mincemeat into your oat mixture and stir it all together. You can finish mixing when the mincemeat looks nicely distributed among your oats.
- Spoon or pour the flapjack mixture into your prepared baking tin. Using the back of a spoon or a spatula press the mixture down until it is well pressed into the edges and corners.
- Bake the flapjacks in the oven for around 25 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.
- Remove the flapjacks from the oven and leave them to cool in the tin.Once cool, remove them from the tin and cut them into 12 or 16 pieces with a sharp knife.
Similar recipes
If you liked these mincemeat flapjacks, you’ll love our other easy festive bakes for kids as well as our favourite year round bakes.
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