Mincemeat & pecan palmiers
Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite
Mincemeat flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 16
Skip to ingredients
- 175g unsalted butterplus extra for the tin
- 100g golden syrup
- 1 tbsp treacle
- 175g light brown soft sugar
- 250g porridge oats
- 100g fruit & nut mixroughly chopped
- 350g mincemeat(vegetarian, if needed)
Nutrition: Per serving
- kcal297
- fat13g
- saturates6g
- carbs41g
- sugars31g
- fibre2g
- protein3g
- salt0.1g
Method
step 1
Butter a 20cm square tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Melt the butter, syrup, treacle and sugar together in a large pan over a medium-low heat. Stir in the oats, fruit & nut mix, mincemeat and a pinch of salt until fully combined, then tip into the prepared tin.
step 2
Press the mixture into an even layer using a silicone spatula, ensuring it’s packed tightly. Bake for 30-35 mins until golden. Leave to cool in the tin for 30 mins, then transfer to a wire rack to cool completely. Cut into squares to serve. Will keep in an airtight container for up to five days.
