This truly delicious and sustaining seasonal combo of oats, syrup, orange zest and mincemeat will fuel you through your winter workouts and on-the-bike feeds. Makes 12 bars.
Preparation time 5-10mins
Cooking time 15-20mins
Equipment needed Large saucepan, shallow baking tray (23 x 33cm, lightly greased)
280g (6 level tbsp) golden syrup
Grated zest of 2 oranges
Large handful of raisins
425g jumbo porridge oats
Icing sugar to decorate
1 Pre-heat the oven to 170°C/gas mark 3.
2 Melt the butter with the syrup on a low heat. Add the mincemeat, orange zest, raisins and then the porridge oats. Mix together really well. If the mixture seems sloppy, add another handful of oats.
3 Turn the mixture into the tin and press down with the back of a spoon or your fingers. Bake in the oven for 15-20mins until golden.
4 Remove the tin from the oven and set on a wire rack to cool. Still in its tin, and once cooled, mark into fingers or squares with a really sharp knife. Sprinkle with icing sugar. Remove flapjacks from the tin when they are cool and firm.