We wish you a Merry Christmas and a Happy New Year!
I hope you all have a lovely time over the Christmas break. We will be off up North in a couple of days to see both of our families and before that I’m planning a leisurely couple of days wrapping presents and drinking mulled wine. For alongside this I have already made a batch of my favourite Christmas baking treat; sticky golden syrup flapjacks warmed up with a seasonal dollop of mincemeat and a snifter of rum. This recipe is as easy as baking gets and but will still fill your house with a satisfying dose of spicy, fruity Christmas scent.
I tried nutritionify-ing this recipe by leaving out a bit of the butter and golden syrup, but it told me in no uncertain terms that this was not what Christmas cookery was all about by promptly falling apart. I present here the full fat, full sugar, full syrup version to enjoy (normal service will be resumed in January!).
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!
75g Dark Brown Sugar
75g Golden Syrup
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.