Mincemeat flapjacks

• unsalted butter↗175g 175g

  plus extra for the tin

• golden syrup↗100g 100g
• treacle↗1 tbsp 1 tbsp
• light brown soft sugar↗175g 175g
• porridge oats↗250g 250g
• fruit & nut mix↗100g 100g

  roughly chopped

• mincemeat↗350g 350g

  (vegetarian, if needed)

Step-by-step instructions

1. 1

   Butter a 20cm square tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Melt the butter, syrup, treacle and sugar together in a large pan over a medium-low heat. Stir in the oats, fruit & nut mix, mincemeat and a pinch of salt until fully combined, then tip into the prepared tin.

2. 2

   Press the mixture into an even layer using a silicone spatula, ensuring it’s packed tightly. Bake for 30-35 mins until golden. Leave to cool in the tin for 30 mins, then transfer to a wire rack to cool completely. Cut into squares to serve. Will keep in an airtight container for up to five days.