I know. I’m as bad as all those retailers decking the aisles with tinsel in August. I just can’t help it though and I don’t care who knows it. I love Christmas. I love it! I want to live in a festive schmaltzy film. I want to wake up on the 25th December and find the Santa sack from my childhood nestled at the end of the bed fit to bursting with chocolate coins and maybe even a pink snail Keeper toy. I want flapjack covered with a layer of mincemeat and grated marzipan in October. Well okay then.
75g brown sugar
30g golden syrup
Pinch of salt
25g rice crispies
Half a jar of mincemeat
Half a block of marzipan, cold from the fridge
I basically followed an old faithful flapjack recipe but you should use your favourite. Pop the oven on at 140C or whatever your recipe says. Then I melted the butter, sugar, syrup and salt in a saucepan (careful measuring out too much syrup, your flapjack won’t hold a slice as well) until just about to bubble. Next I added the oats, rice crispies and sultanas and gave the lot a good stir until completely covered.
I tipped into a silicone tray (so I could avoid any lining activity) that measures about 20 x 24cm and flattened with a metal spoon until level. Then I very carefully spread half a jar of mincemeat (I used ready made stuff this time but I will most definitely be making my drunken cherry brandy mincemeat very soon) on the top of the flapjack – just a very fine smear, not huge dollops of the stuff. Careful the knife doesn’t rip through the delicate uncooked oats. On top of that I grated half a block of cold marzipan (grates better when colder, use the course side of the grater) and then baked for 30 minutes until golden brown on top. It looks like a pie topped with grated cheese pre baking. Do not be alarmed.
Leave to cool in the tray and only cut when cold or it all falls apart on you.
I enjoyed mine whilst writing my day dream Christmas list.