Free Weekly Go Faster Recipe

Festive Flapjacks

A festive combination of orange zest and mincemeat that really works, although doesn’t need to be limited to the Christmas season! With a long, hard and very exciting year drawing to a close, as a marathon runner I feel like I’m reaching the equivalent of mile 21 with just a week or so to go! Just the final furlong, the last few fiendish miles to go! In marathon terms, without a nutritional boost at this stage, you’re going to ‘hit the wall’, making that end goal even harder to reach.

These #GoFasterFriday ‘festive flapjacks’, a divine combination of orange zest and mincemeat, will help power you through the hectic season – an nourishing & tasty alternative to a mince pie.



Makes 12 bars
  • Prep time – 5–10 mins
  • Cook time – 15–20 mins
You will need a shallow 23cm x 33cm swiss roll tin, lightly greased   Ingredients
  • 175g butter
  • 280g golden syrup 
  • 225g mincemeat
  • grated zest of 2 oranges
  • large handful of raisins
  • 425g unrefined porridge oats


per serving
  • Energy (kcal) 375 
  • Carbohydrate (g) 56 
    • Of which sugars (g) 33 
  • Protein (g) 4
  • Fat (g) 16
    • Of which saturates (g) 9
  • Salt (g) 0.5
  • Fibre (g) 3


  1. Pre-heat the oven to 170°C/gas mark 3.
  2. Melt the butter with the syrup on a low heat.
  3. Add the mincemeat, the orange zest, the raisins and then the porridge oats.
  4. Mix together really well. If the mixture seems sloppy, add another handful of oats.
  5. Turn the mixture into the tin and press down with the back of a spoon or your fingers.
  6. Bake in the oven for 15–20 minutes until golden. Remove the tin from the oven and set on a wire rack.
  7. Leave to cool slightly and then mark into fingers or squares with a really sharp knife.
  8. Don't remove the flapjacks from the tin until they are completely cold, or they will fall apart!

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