320g porridge oats
150g dry goods like chopped nuts, seeds, desiccated coconut etc
1 jar mincemeat
50g marzipan (put it in the fridge to make it easier to grate)
Toast the oats and dry goods in a medium oven for about 20 minutes turning occasionally until they are light brown. Meanwhile heat the butter and mincemeat in a large pan until the butter has melted and the mixture is nice and runny. At this point the kitchen will be filled with the most delicious Christmassy smells and you will be overwhelmed with the urge to do other Christmassy tasks like go up into the loft to look for fairy lights, or mend the holes in your Father Christmas outfit. Try to resist these urges as you have nuts in the oven which will burn. Take your mincemeat mixture off the heat. When the oat mixture is toasted then put it into the pan and mix thoroughly until you have a fairly stiff mixture with all the oats and seeds coated. Grate the marzipan and mix this in. Press the mixture into a flat tin, or fill 15 muffin cases with it to make individual flapjacks. Put into the fridge for a few hours until set then cut into bars or turn out of the muffin cases. Drizzle with a little lemon icing if you like. These are a bit fragile and crumbly but will keep for a few days in the fridge.
© Sarah-Jane and Stephen Lewis. All rights reserved.