Recipe for Christmas Flapjacks
Makes 8 - 12 pieces
Make sure you cook this a little in advance of when you need it to allow this to cool completely before you cut into it or it will fall apart!
100g Butter
75g Dark Brown Sugar
75g Golden Syrup
150g Mincemeat
3 tbsp rum (or brandy)
200g Rolled Oats
Melt the sugar, syrup and butter together, either on the hob or in the microwave.
Mix the oats, rum and mincemeat in a mixing bowl. Add the sugar/butter mixture and stir thoroughly until evenly combined.
Line a small baking tin (about 20cm by 15cm) with baking parchment and pour the flapjack mixture in. If you don’t have a small baking tin I used a shallow ceramic dish in the past.
Bake for 25-30 minutes at 170 C, 325 F, Gas mark 3 until golden on top.
Allow the flapjack to cool completely before you cut it into squares, Refrigerating it for an hour or so helps the flapjack to keep together as you cut it.