Last year I shared my Cinnamon Swirl Scone recipe with you and was blown away by the positive feedback. This is an even more Christmassy version of it, using good old Christmas mincemeat. Like most of my recipes, it’s quick and easy, and can also be made ahead of time and chilled or frozen raw ready to be baked when impromptu, but welcome, Christmas guests turn up.
Make a basic scone dough like the one in the Cinnamon Swirl Scone recipe (I doubled it for this recipe as I was feeding a crowd), and roll out to a rough rectangular shape.
Spread roughly 450g mincemeat over the dough leaving about an inch gap at one side.
Roll up, wrap in greaseproof paper and chill for an hour, or freeze for use at a later date.
Slice and bake at 180oC for approximately 20 minutes, or until golden.
Slather in icing, or if you’re feeling very indulgent, icing sugar mixed with Baileys for a proper taste of Christmas.
Two of my most favourite things in the world are Christmas and flapjacks, so imagine my delight when a friend passed this recipe on to me years ago. It has become a firm Christmas staple in our house, with friends and family alike reveling in the novelty of the fact they’ve not been served yet another mince pie, but yet they’re still experiencing those lovely warming Christmas flavours. What I find even more appealing is the fact you can knock them out in 45 mins including the half hour cooking time. Perfect for last minute guests.
Here’s what you’ll need:
8oz porridge oats
6oz soft brown sugar
3oz pain flour
1/2 tsp bi-carb
Put all the dry ingredients into a bowl.
Melt the butter and mix into the bowl of dry ingredients to form a sticky flapjack.
Press 2/3 of the mixture into a greased shallow baking dish.
Spread the mincemeat on top. I make no apologies about using shop bought mincemeat for this as, let’s face it, who has time to make their own at this hectic time of year? I certainly don’t.
Sprinkle the rest of the flapjack mixture on top and bake at about 180oC for half an hour.
Ignore the baking potatoes... An accompaniment for dinner tonight.
Now, you could serve this straight away as a pudding with custard or cream, almost like a Christmas crumble, but if you want it to hold its form and be able to cut it into squares then let it cool in the tin before removing.
And there you have it. Super easy Christmas flapjack in a flash. Delicious!