Hurray! The most wonderful time of the year is upon us again! 🙂 Christmas is my favourite time for baking, and each year I have to meticulously plan when I want to make what as I always have so many bakes I want to try – both old seasonal favourites and new recipes that I haven’t tried before.
This festive season I intend to make another batch of my yummy stollen biscotti from last year, the spiced fruitcake with fondant seal decorations that has become a Christmas tradition, and also have a go at creating my own lebkuchen. I’ve also recently been experimenting with different gingerbread recipes so no doubt there’ll be a repeat performance of some of those too before the year’s out.
After the success of the aforementioned stollen biscotti last year, I wanted to have a go at conjuring up another Christmas recipe of my own, and these deliciously spicy and fruity flapjacks are the result.
I made my flapjacks using my mum’s marvellous homemade mincemeat which is lovely and fruity and not too boozy, but use whatever kind you like, be it homemade or bought. Like their traditional pie counterpart, they’re delicious served warmed with some cream (preferably accompanied by Christmas songs and a festive jumper).
This would also be a good recipe for the new year when jars of mincemeat are being sold off ten-a-penny in the shops and you’re in need of something sweet and warming to distract you from the fact that Christmas is over, you’re cold, skint and have already broken all of your new year’s resolutions.
This may be my final blog post before the big day so I’ll take this opportunity to wish everyone in the Bakeosphere a very MERRY CHRISTMAS!
INGREDIENTS – makes 15 large or 20 small flapjacks
- 280g/10 oz oats
- 130g/4.5 oz butter or margarine
- 170g/6 oz brown sugar
- 3 tbsp golden syrup
- 80g/3 oz mincemeat
- 2 tsp cinnamon
- Half tsp mixed spice
- 40g/1.5 oz raisins or sultanas (optional)
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tray with parchment paper.
- Put the butter/margarine, sugar and golden syrup in a heatproof bowl and melt together in the microwave in blasts of 1 minute until smooth, stirring at each interval. Alternatively, melt together in a pan on the hob over a low heat, stirring regularly.
- Stir the oats, mincemeat, cinnamon, mixed spice and raisins/sultanas into the liquid mixture until thoroughly coated.
- Pour the mixture into the prepared baking tray and place in the oven for around 15-20 minutes, or until firm and slightly golden at the sides
- Leave the flapjacks to cool on a wire rack and then slice into squares with a sharp knife. Scoff in front of the fire or crappy Christmas TV.