Classic flapjacks with a touch of mincemeat for a festive feel.
- 225 g porridge oats
- 170 g soft brown sugar
- 1/2 tsp bicarbonate of soda
- 85 g plain flour
- 170 g melted butter
- 425 g jar mincemeat
1) Mix the oats, flour, sugar and bicarbonate together and then stir in the butter.
2) Press half this mixture into the base of a 30 cm x 17 cm x 2 cm tin. Spread the mincemeat over this and then carefully scatter the remaining mixture over the top.
3) Bake in a pre-heated oven 180 degrees C/gas 4 for 25-30 minutes or until golden brown. Allow to cool before slicing into bars. Store in an air-tight container.