Easy Mincemeat Flapjacks

Close up of mincemeat flapjacks on a board.

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Super simple to make and full of festive flavours these easy mincemeat flapjacks are buttery, fruity and simply irresistible. Mince pies in a flapjack form these will be your new Christmas time family favourite.

Course Dessert, Party Food, Snacks, Treats

Cuisine British, International

Keyword mincemeat flapjacks

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 272kcal

Author Jo Allison

Equipment

Ingredients

300 g porridge oats or finer type rolled oats
200 g mincemeat
175 g dairy or plant butter salted or unsalted
150 g light brown sugar
50 g golden syrup or honey
zest of 2 clementines or 1 orange optional
1 teaspoon mixed spice or cinnamon optional
50 g chopped walnuts optional
50 g almond flakes optional

Metric - US Customary

Instructions

Preheat the oven to 180°C (160°C fan/ 350°F/ gas mark 4/) and line 20cm/8inch square baking tin with some baking paper overlapping on two sides for easy flapjacks removal later.
Put butter, sugar and golden syrup into a large saucepan and heat up gently on a low heat, stirring until they melt together and you get a uniform mixture. Set aside.
***Quick Tip*** Make sure you heat the mixture up gently and slowly and don't let it come to boil as this will result in hard flapjacks.
175 g dairy or plant butter, 150 g light brown sugar, 50 g golden syrup
Add zest of two clementines together with mixed spice and stir them in to incorporate.
zest of 2 clementines or 1 orange, 1 teaspoon mixed spice or cinnamon
To the saucepan with melted butter/sugar/golden syrup mixture add the oats and nuts (if using) and give it all a good mix.
300 g porridge oats, 50 g chopped walnuts, 50 g almond flakes
Next, add the mincemeat and stir it in until incorporated.
200 g mincemeat
Transfer the mixture into prepared baking tin and press down firmly and evenly either with the palm of your hand or back of the spoon.
Bake in preheated oven for 20-25 minutes until golden brown but still soft to the touch. Flapjacks will firm up more as they cool down.
Once out of the oven, you can very gently score flapjack portions for easier cutting once cool. Scoring should be only gentle and not all the way through.
Let mincemeat flapjacks cool completely in a tin before taking out and slicing into portions to prevent them from falling apart.
Enjoy!

Notes

Nutritional information is approximate, per serving based on 16 servings and will differ depending on the mincemeat and other mix-ins used so it should be treated as a rough guideline only.
See 📝 Ingredients and substitutes for more info on any particular ingredients used.
Store in the airtight container for up to 5 days or freeze for up to 3 months.

Pro Tips:

For chewy flapjacks that are not as prone to falling apart use finer, porridge style oats.

Make sure to line your baking tin even if it's super non-stick. You will make your life so much easier when it comes to removing your flapjacks plus you can be certain they won't indeed stick.

Don't overbake your apple flapjacks (unless you prefer them crunchy). They should be on the soft side as you take them out of the oven.

Even though I suggest you score the warm flapjacks gently to make it easier to cut them later, DO NOT attempt to remove them from the tin and cut them fully when warm as they will fall apart. Wait for them to cool completely before you do that.

If you are really, REALLY impatient, you can always put them in the fridge to speed up the process.

Do bear in mind that mincemeat does make these mince pie flapjacks a bit more fragile even when cool.

Nutrition