Flapjacks hold a cherished spot in the tapestry of British culinary traditions, tracing back centuries as a simple, hearty treat enjoyed by many. Originally, these were no-frills concoctions, designed to fill the stomach and energize the body using just a few staple ingredients: oats, butter, and sugar.
Over time, flapjacks evolved, becoming a beloved snack across the UK, known for their chewy texture, golden appearance, and the comforting warmth they bring, especially alongside a cup of tea. They're the kind of treat that reminds you of home, of simplicity, and of the joy found in life's small pleasures.
Now, imagine taking this classic, time-honored treat and giving it a delightful post-holiday twist with leftover mincemeat. That's exactly what this recipe is all about—transforming the traditional flapjack into something extraordinary, yet keeping the process as straightforward as the original.
It's a clever way to repurpose those festive flavors, blending them with the wholesome goodness of oats and a symphony of seeds to create a snack that's not only easy to make but also packed with delightful textures and flavors. The addition of homemade cookie spice and the tangy zest of lemon gives these flapjacks a unique character, one that bridges the gap between tradition and innovation.
Making these flapjacks is an invitation to play in the kitchen, to experiment with flavors, and to enjoy the fruits of your labor with friends and family. It's about taking something familiar and giving it your own personal spin, all while keeping things uncomplicated and approachable.
Whether you're a baking novice or a seasoned pro, this recipe promises a fuss-free experience with a deliciously rewarding outcome. So, why not roll up your sleeves, preheat that oven, and get ready to transform your leftover mincemeat into a batch of scrumptious flapjacks that might just become your new favorite treat?
Ingredients:
(Make one 10" skillet)
Unsalted Butter, 150g
Golden Syrup / Pure Honey, 60g
Demerara Sugar, 75g
Fresh Lemon Zest, 1 Lemon
Fresh Lemon Juice, 1 Lemon
Rolled Oats, 250g
Cookie Spice Blend Homemade, 1 TSP
Sea Salt, Pinch
White Sesame Seeds, 1.5 TBSP
Black Sesame Seeds, 1.5 TBSP
Chia Seeds, 1.5 TBSP
Pumpkin Seeds, 1.5 TBSP
Mince Pie Fillings Homemade, 200g
Equipment:
Oven
Cast Iron Skillet / Pan
Directions:
Please visit my "Mince Pie Fillings" page for the recipe.
Please visit my "Cookie Spice Blend" page for the recipe.
Preheat oven to 200 degree celsius or 400 fahrenheit.
In a skillet over medium heat, add butter, golden syrup, sugar, lemon zest and juice.
Mix to combine well.
Continue cooking until the butter has melted and the sugar has dissolved.
Remove from heat and transfer into a large bowl.
Add in oats, salt, cookie spice blend, salt and 2/3 of the seeds.
Mix until well combined.
You can weigh this mixture and divide it into halves equally or you can just eyeball it.
Using the same skillet, add half of that oats mixture.
Spread out as evenly as humanly can with the back of a spatula.
Followed by the mince pie fillings and the remaining half of the oat mixture.
Lastly, sprinkle the remaining 1/3 of the seeds.
Wack into the oven and bake for 18 to 20 mins or until it's bubbling at the sides and golden brown at the top.
Set aside to cool down completely.
Slice and serve.
Chewy and leaves me wanting more...