I am no chef, and this is not a food blog. However I was making some of my favourite winter riding snack and I thought “Why don’t you bang this up for people to try out themselves?”. So here we are, my recipe for some tried-and-tested-in-the-field mincemeat flapjacks.
I have been making these for maybe 12 years or so and I always come back to them every year. They are absolutely delicious and far superior to bought flapjacks! Seriously buttery and with a spicy hint of Christmas from the mincemeat, they are also much more enjoyable than the lab grown energy bars.
- 175g salted butter
- 280g golden syrup
- 225g mincemeat
- 425g porridge oats (I find jumbo rolled oats are the best but this depends on what consistency you’re after for your mincemeat flapjacks)
- Grated zest of 2 oranges
- Large handful of raisins or sultanas
Pre heat your oven to 170°C/gas mark 3.
Lightly grease a shallow tin – mine is about 23 x 33mm and is perfect so anything around this size will do nicely.
Melt the butter first in a large saucepan over a low heat. Add the syrup as the butter is melting and keep stirring until mixed together well and all the same consistency.
Add the zest and the mincemeat, mix together well and then add the oats and raisins. Give it a real good mix up now. You can add more oats if it seems a bit sloppy in the pan.
Turn the mixture out into the tin spread it out flat with a spoon. Don’t forget to push it right into the corners of the pan.
Bake in the oven for 15 – 20 minutes. I tend to leave it a bit longer as I like the darker bit around the edges.
Remove the tin from the oven and cut the flapjacks into squares while still in the tin. Leave them to cool in the tin and they will hold their shape better when you take them out.
Nom nom nom.