Mincemeat Flapjacks
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.
Servings: 16 squares
Calories: 244kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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!
Nutrition
Calories: 244kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 157mg | Potassium: 74mg | Fiber: 2g | Sugar: 26g | Vitamin A: 273IU | Calcium: 20mg | Iron: 1mg