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.
IngredientsMakes 12 bars
- Prep time – 5–10 mins
- Cook time – 15–20 mins
- 175g butter
- 280g golden syrup
- 225g mincemeat
- grated zest of 2 oranges
- large handful of raisins
- 425g unrefined porridge oats
- 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
- Pre-heat the oven to 170°C/gas mark 3.
- Melt the butter with the syrup on a low heat.
- Add the mincemeat, the orange zest, the raisins and then the porridge oats.
- Mix together really well. If the mixture seems sloppy, add another handful of oats.
- Turn the mixture into the tin and press down with the back of a spoon or your fingers.
- Bake in the oven for 15–20 minutes until golden. Remove the tin from the oven and set on a wire rack.
- Leave to cool slightly and then mark into fingers or squares with a really sharp knife.
- Don't remove the flapjacks from the tin until they are completely cold, or they will fall apart!