Make some Christmassy flapjacks using mincemeat. They make the perfect travel companion, and are great if you’re craving some festive flavours
Prep:10 mins
Serves 16
175g unsalted butter, plus extra for the tin100g golden syrup1 tbsp treacle175g light brown soft sugar250g porridge oats100g fruit & nut mix, roughly chopped350g mincemeat (vegetarian, if needed)
STEP 1Butter a 20cm square tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Melt the butter, syrup, treacle and sugar together in a large pan over a medium-low heat. Stir in the oats, fruit & nut mix, mincemeat and a pinch of salt until fully combined, then tip into the prepared tin.STEP 2Press the mixture into an even layer using a silicone spatula, ensuring it’s packed tightly. Bake for 30-35 mins until golden. Leave to cool in the tin for 30 mins, then transfer to a wire rack to cool completely. Cut into squares to serve. Will keep in an airtight container for up to five days.
