Ingredients
Equipment
Method
Preheat your oven to 180C/170C Fan/350F
- Grease a square baking tin 7 inch (18cm) with butter then line it with baking or parchment paper.
Melt the wet ingredients
- 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.
Weigh the porridge oats
- While the butter mixture is melting, 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. Stir everything together with a wooden spoon until all the oats are well coated.
Add the mincemeat
- 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
- 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.