Mincemeat Flapjacks with mixed seeds and nuts, a delicious and super easy festive treat that is made with a handful of ingredients. These flapjacks with a twist are chewy and gooey, and go down really well with a cup of your favourite hot drink.
Traditional flapjacks are a very popular treat for all ages, but add some mincemeat to them, and you give them a scrumptious festive touch that absolutely everybody will love.
This is yet another recipe that can be made with whatever mincemeat you have left in a jar that would otherwise go to waste if it's not enough to make mince pies or any other dessert that requires mincemeat.
You only need about a cup of mincemeat for these Christmas flapjacks, but that's enough to add a lot of flavour to an already decadent dessert. The mincemeat does add a lot of sweetness, but hey, it's Christmas, and we can indulge!
I have made flapjacks with a twist better, but added peanut butter instead : Peanut Butter Flapjacks and those were lush too!
- mincemeat - ready-made mincemeat in a jar is the easy way, you can get really good quality one as well, but if you want to make your own, by all means, you can do it
- butter - cut into cubes, no need to be at room temperature as it will have to be melted anyway
- oats - I used regular porridge oats, but if you use jumbo oats, you are likely to get a more lumpy texture
- light brown sugar - adds chewiness to the flapjacks
- golden syrup - it acts as a binding agent as well as adding sweetness to them - it can be replaced with honey if you don't have any
- mixed seeds and nuts - for a bit of a texture and crunch - I used sunflower and pumpkin seeds, chopped walnuts, cashew and almonds, but anything else can be used too
Step-by-step photos and instructions
- in a pan set over a medium heat, add the butter cut into cubes together with the golden syrup, and give it a good stir for the butter to melt
- add the light brown sugar and continue to stir until you get a smooth mixture
- add the mincemeat and mixed nuts and seeds, and give everything a good mix
- in go the oats - mix well to incorporate
- line a square baking tray with non-stick paper, and transfer the mixture to it in an even layer
- bake at 180 degrees Celsius ( 350 Fahrenheit) for 30 minutes or until golden
- remove the tray from the oven, and leave it to cool in the tray before slicing
When the flapjacks come out of the oven, they are still very gooey and soft, they will harden once they cool down completely, so no panic here.
Do not remove them from the tray straight away, as they will flatten up instead, they will be cut into squares once they are cool and have the right texture.
The flapjacks last well at room temperature if stored in an airtight container, although I doubt they will be around for too long!
Other recipes using mincemeat
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- 250 g porridge oats ( 2 ½ cups)
- 175 g butter (¾ cup)
- 100 g golden syrup (¼ cup)
- 175 g light brown sugar ( 1 ¾ cup)
- 1 cup mincemeat
- ½ cup mixed seeds and nuts
- Cut the butter into cubes, and add it to a pan set over a medium heat.
- Add the golden syrup and give everything a good stir until the butter melts.
- Add the light brown sugar and continue to stir until you get a smooth texture.
- In go the mincemeat and mixed seeds and nuts, given everything a good mix.
- Add the oats and mix again to incorporate.
- Line a square baking tray (mine is 20 cm, 8 inches ) with non-stick paper, and transfer the mixture and press it down in one even layer.
- Bake in the preheated oven at 180 degrees Celsius ( 350 Fahrenheit) for 30 minutes or until golden.
- Remove the tray from the oven and leave the flapjacks to cool down in the tray for at least 30 minutes, before slicing into squares.
- Transfer them to a cooling rack to cool down completely.
- When the flapjacks come out of the oven, they are still very gooey and soft, they will harden once they cool down completely, so no panic here.
- Do not remove them from the tray straight away, as they will flatten up instead, they will be cut into squares once they are cool and have the right texture.
- The flapjacks last well at room temperature if stored in an airtight container, although I doubt they will be around for too long!