Mincemeat flapjacks

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By Midwinter, the homemade mincemeat made in the Autumn has sufficiently matured to be used for mince pies. I also like to make mincemeat flapjacks for a festive touch.

I make the flapjacks by melting 100 g of butter in a saucepan with 100 g of demerara sugar and 1 level tablespoon of golden syrup. Then I stir 150 g of rolled oats and mix very well. I then press half the mixture into a lined square tin, spread a few tablespoons of mincemeat on top of that then I press the rest of the buttery oats mix.

I cook this at 150°C for around 30 minutes. I remove it from the oven and let is rest for 10 minutes before marking into 12 flapjacks. I then leave it to cool completely down into the tin before lifting it out and cutting into squares.