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
280g golden syrup
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.