Print
These mince pie flapjacks are a super simple twist on a classic flapjack - all the golden syrup flavour with a spicy, fruity kick! A truly scrumptious festive treat! #mincepies #mincemeat #veganrecipes #veganchristmas #flapjack | Recipe on thecookandhim.com

Mince Pie Flapjacks | Vegan & Gluten Free

Prep: 30 mins | Cook: 30 mins | Total: 60 mins | Quantity: 12 squares

Ingredients

  • 300g vegan mincemeat – roughly half this recipe
  • 200g vegan butter
  • 120g golden syrup
  • 200g soft light brown sugar
  • 400g rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions

  1. If you're making mincemeat rather than using any leftover, do that first and leave to cool slightly
  2. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a brownie tin with parchment to cover the base and sides
  3. Melt the butter with the syrup and sugar, stirring until the sugar has dissolved
  4. If you've used a big enough saucepan you can then just tip in the oats, nutmeg, cinnamon and mincemeat and stir everything together. Otherwise put the dry ingredients in a large bowl and add the melted syrup mixture to it before stirring together well
  5. Tip into your prepared tin and bake for 30 minutes until golden and bubbly. It sets a little upon cooling so don't worry if it still feels too soft to cut
  6. Allow to cool for around half an hour before slicing into squares

Notes

  • If you want neat edges on the squares you'll want to cool the flapjacks completely before chilling in the fridge for a couple of hours
  • We also had a disagreement of opinion - Phil preferred his flapjacks chilled from the fridge whereas I preferred mine at room temperature! Both are delicious though!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/mince-pie-flapjacks/