Mincemeat Flapjack

Sarah L Samuels
5 days ago
3 min read

My flapjack recipes are so popular I just had to think of another flavour and a new Christmas version seemed perfect.

For this festive version of my popular flapjack I used my homemade mincemeat and it worked really well. It is also a great way to use up any leftover after Christmas and really easy to make.

You could also make this flapjack in advance and freeze it ready for the festive season. Mincemeat isn’t just for mince pies!!!

It really is a tasty flapjack and very festive! You can freeze it before Christmas and then enjoy when you want over the festive period.

I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!! This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.

Jump to recipe

To start making the flapjack pre-heat the oven to 170°C (150°C fan), then kine a 23cm x 23cm (9” x 9”) square tin with baking parchment.

In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

Place the porridge oats, orange zest and mincemeat into a large bowl and mix to combine.

Then add the cooled melted butter mixture into the oats and mix until fully combined.

Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.

Mincemeat Flapjack

Sarah’s Servings: 16

Sarah’s skill: Easy

Baking time: 20 minutes

INGREDIENTS

225g unsalted butter

180g light brown sugar

150g condensed milk

65g golden syrup

375g porridge oats

1 orange, zested

250g mincemeat

METHOD

Pre-heat the oven to 170°C (150°C fan).
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.
Place the porridge oats, orange zest and mincemeat into a large bowl and mix to combine.
Then add the cooled melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.