Chocolate Mincemeat Flapjacks – Easier To Make Than Mince Pies
Not long back from my trip to London and I’m off on another jaunt. This time I’m in Birmingham, sampling hot chocolate at the Christmas Market. Hot on the heels of this I’m going to stay with friends at my old stomping grounds in Leamington Spa. Flapjacks are a firm favourite of one of my hosts, so I thought I’d crack open a jar of last year’s homemade mincemeat and make him some chocolate mincemeat flapjacks – with a little kick.
Chocolate Mincemeat Flapjacks
These festive flapjacks are made with honey, apple and mincemeat. They make a good alternative to the ubiquitous mince pie, are great for lunchboxes and they’re also excellent served warm from the oven with custard. Flapjacks are incredibly easy to make and these chocolate mincemeat flapjacks are no exception. It’s pretty much a case of stirring everything together, pressing into a tin and baking.
The surprise in these flapjacks are the nubbles of chocolate that come from my homemade mincemeat, along with a gentle hit of chilli. Feel free to try whatever mincemeat you have to hand, but I’ve added a few links to my homemade mincemeat recipes at the bottom of this post in case you feel like trying one of them. Mincemeat is also incredibly easy to make and so much nicer than shop bought. Plus you can add chocolate to it – just saying!
Chocolate Mincemeat Flapjacks – The Recipe
Festive flapjacks made with honey, apple and mincemeat. They make a good alternative to mince pies and are excellent served warm from the oven with custard.
Course: Afternoon Tea, Snack
Keywords: Christmas, easy, flapjacks, mincemeat, oats
Servings: 16 flapjacks
- 150 g unsalted butter
- 2 tbsp runny honey
- 100 g demerara sugar
- 300 g rolled oats
- 8 heaped tbsp mincemeat
- 1 cooking apple – peeled, cored and finely chopped
Melt butter in a pan over gentle heat with the honey.
Place sugar and oats into a mixing bowl and stir.
Stir in the butter mixture, mincemeat and apple until well combined.
Press mixture into a 9″ sq. cake mould and sprinkle with a little demerara sugar.
Bake at 180℃ for 25 minutes when the top should be golden and firm to the touch.
Leave to cool, then cut into 16 pieces.
Other mincemeat recipes you might like
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Thanks for visiting Tin and Thyme. If you make these chocolate mincemeat flapjacks, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Chocolate Mincemeat Flapjacks. PIN IT.
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