Christmas flapjack

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.

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