Mincemeat Flapjacks
These delicious Christmas mincemeat flapjacks are perfect for using up leftover mincemeat. They are an easy alternative to mince pies made with healthy wholegrain oats and no added sugar.
Equipment
- saucepan
- 20 x 20cm baking tin
- baking paper
Ingredients
- 150 g mincemeat
- 80 g butter
- 75 ml honey
- 200 g porridge oats
Instructions
- Preheat the oven to 160 degrees (140 fan).
- Line the base of a 20 x 20cm baking tin with baking paper. Leave a small lip of paper so you can lift the flapjacks out of the tin.
- Melt the butter, honey and mincemeat in a pan over a low heat. Remove from the heat as soon as the butter has melted so the mixture doesn't boil.
- Stir in the oats and mix well. Spoon the mixture into the prepared baking tin, and squish down firmly over the surface with the back of a spoon.
- Bake for 25 minutes until golden. The mixture will firm up as it cools, so don't over bake.
- Leave the flapjacks to cool in the tin. If you like, you can mark them into 12 squares whilst still warm in the tin when they are softer.
Notes
Add extra orange zest or cinnamon if you feel your mincemeat needs an extra lift in flavour.
Nutrition
Calories: 185kcalCarbohydrates: 27.9gProtein: 2.5gFat: 7.5gSaturated Fat: 4.3gFiber: 2.4gSugar: 9.4g
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