Speculaas-Spiced Christmassy Flapjacks
Hello! I know I’ve been missing in action for a while, so my first post here since the summer is a really simple one to ease myself back into blogging. I must confess that although I’m a borderline obsessive baker and continuously scribbling down ideas and developing new recipes; I’m a bit slow when it comes to blogging. I have lots of good things to share with you though, including another delicious festive recipe – so please do check back now and again!
Flapjacks really hit the spot as a high-energy, portable treat; frequently advertised as a wholesome snack for outdoorsy-types. Personally I find them very enjoyable with a cup of tea and a nice sit down after something mildly strenuous like walking the dog around the block as opposed to hiking in the Brecon Beacons or anything equally unlikely.
But these vegan-friendly Christmas flapjacks are so much more than just fuel! They are properly delicious, packed with mincemeat and marzipan (whoa it’s optional, marzipan haters) and gorgeously fragrant Dutch speculaas spice mix, which is a lot like mixed spice (so just use that instead if you like). Heady scents we recognise as the essence of Christmas and just the thing to get you in the festive mood. You will be very glad for one of these tasty bars after a hard morning doing all your Christmas shopping online so roll up your sleeves and get stuck in!
I used a 9″x9″ brownie tin lined with baking paper for this. You could use a tin *slightly* bigger or smaller – you’d end up with flapjacks slightly thinner or thicker respectively but they’ll still taste fab. Adjust the cooking time by a couple of minutes.
Makes 16 squares or 12 bars, depending how you slice it.
350g oats (not instant)
3 level tbsp flour
1/2 tbsp speculaas spice (recipe here) or mixed spice
1/2 tsp salt
Optional: 75g marzipan, cut into small cubes
200g mincemeat from a jar
120g vegan butter (Flora Buttery is great)
120g golden syrup
If not using marzipan: 1/2 tbsp almond essence (optional of course but I love it!)
1. Preheat the oven to 170c / 325f / gas mark 3.
2. Stir together the oats, flour, spices, salt and marzipan (if using). Set aside.
3. Gently heat the mincemeat, butter, syrup and almond essence (if using) in a large saucepan, stirring until everything is melted. Then gradually stir in the oaty mixture. Give it a really good mix with a wooden spoon until everything looks combined (ie no visible dry bits) then transfer the mixture to your lined tin. Flatten very firmly and place in middle of the oven for 20-30 minutes. The time is a matter of preference; some folks like a softer flapjack, so bake for less time or longer for a crispier result. I like them best when the edges are just golden.
4. Allow the flapjacks to cool completely in the tin before attempting to slice. They’ll happily keep for several days in an airtight tub (Haha – good luck with that).