Mincemeat Flapjacks is a traditional British recipe for a classic post-Christmas method of using-up excess mincemeat by turning into flapjacks. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat Flapjacks.
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I really like oats and flapjacks are a great snack. I always seem to have mincemeat (usually home-made) left over after Christmas and these are a great way of using-up that excess. I also love taking long walks in cold weather so these make a great snack for those trips.
Pre-heat the oven to 180°C (160°C fan, 350°F, gas mark 4) and line and grease a 20cm (8 in) baking tin with non-stick baking paper or greaseproof (waxed) paper.
In a large saucepan melt the butter, honey (or syrup), and sugars over a low to medium heat, stirring with a wooden spoon. Once the ingredients have melted stir in the oats then fold through the mincemeat, mixed spice and zest.
Turn the mixture into your lined 20cm (8 inch) baking tin and press down well to compact (this is important, as it ensures the flapjacks hold together). Transfer to your oven and bake for 20-25 minutes until lightly golden brown on top. Remove from the oven and, whilst still warm, score the top into bars or squares with the point of a sharp knife, then set aside to cool completely before fully cutting into bars.
Note that the flapjacks will still look and feel soft when you take them out of the oven. This is because the sugars are still warm and liquid. They will firm up as they cool. It is important that the flapjack mix is allowed to cool completely before cutting and separating into bars (it may be best to set aside to cool over night before doing this).
