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!
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.
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Sophie Roberts is a registered dietitian based in Oxford, UK. She loves combining her nutrition know-how with a sustainable approach to buying and preparing food and shares her tips and recipes here at Mostly Eating. 
{ 14 comments }
Sophie those flapjacks sound so good with the mincemeat! I always was curious as to what to do with mincemeat besides make a pie. Now I know and will give it a try!
Merry Christmas!
Looks good. I have never cooked with mincemeat. It sounds pretty interesting though.
I simply love flapjacks , and because u know they are a healthier option , u just cant stop eating them !! These look just perfect.
Wish You n your family a Merry Christmas , and a Happy New Year.
I found you on DMBLGiT, you have a beautiful site…looks the design, your logo, the green, your pictures, everything. Such a nice site. :)
Even though the holidays are over, since your recipe is stated to be the “full fat, full sugar, and full syrup” version, there isn’t any doubt that I’ll need to try this! I’ve never baked with mincemeat and have only tasted it in pie so this will be a fresh treat.
Phew – I had a horrible feeling after I had posted this and left my laptop at home for Christmas that mincemeat might be called something different in other countries and that you’d all think I was suggesting a minced lamb flapjack :-)
If you *still* have any [fruity, spicy] mincemeat leftover I’ve just discovered that a spoonful is great stirred into your breakfast porridge!
The Christmas flapjack looks good. I really need to get around to trying mincemeat. I have seen so many interesting recipes that use it lately.
Hello,
So upset that I have no mincemeat left as these look wonderful. I simply adore flapjacks and agree that there is simply no point in a low-fat version. The whole point of a flapjack is to be sticky and buttery and syrupy! So pleased to have discovered your lovely blog.
Antonia
Just made these and they really are very tasty! Word of warning though – I used veg oil instead of butter as I was making them for a vegan friend but I should have adjusted the quantity. I just did a straight weight for weight swap and they turned out very greasy. Next time I will try with half the amount of oil instead. They are very very nice though!
thanks for letting me know how these turned out Tracey. I’ve never tried making them with all oil before. I’ve made them with half butter and half olive oil spread so maybe a vegan margarine spread would work out better than the oil? So glad they still tasted good though!
These flapjack are sheer heaven ,ive made them with lots of variations ,but these where byyfar the best !
Happy Christmas
So glad you enjoyed them mrs flower. They’re just right for this time of year
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