Mincemeat and Orange Flapjacks
by Kate Percy 'Go Faster Food'
An unusual combination of mincemeat and orange zest that really works and is perfect for the Christmas season!
You need: a shallow 23cm x 33cm swiss roll tin, lightly greased
175g butter
280g golden syrup
225g mincemeat
grated zest of 2 oranges
large handful of raisins
425g unrefined porridge oats
Preheat the oven to 170ºC/Gas Mark 3.
Melt the butter and syrup on a low heat.
Add the mincemeat, raisins, orange zest and porridge oats. Mix together really well. If the mixture seems a bit sloppy, add another handful of oats.
Put the mixture into the tin and press it down with the back of a spoon or your fingers.
Bake for 15-20 minutes until golden.
Leave to cool slightly then mark into fingers or squares with a sharp knife.
Remove the flapjacks from the tin when they are cool and firm.
by Kate Percy 'Go Faster Food'
An unusual combination of mincemeat and orange zest that really works and is perfect for the Christmas season!
You need: a shallow 23cm x 33cm swiss roll tin, lightly greased
175g butter
280g golden syrup
225g mincemeat
grated zest of 2 oranges
large handful of raisins
425g unrefined porridge oats
Preheat the oven to 170ºC/Gas Mark 3.
Melt the butter and syrup on a low heat.
Add the mincemeat, raisins, orange zest and porridge oats. Mix together really well. If the mixture seems a bit sloppy, add another handful of oats.
Put the mixture into the tin and press it down with the back of a spoon or your fingers.
Bake for 15-20 minutes until golden.
Leave to cool slightly then mark into fingers or squares with a sharp knife.
Remove the flapjacks from the tin when they are cool and firm.
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