The flavour combination of these mincemeat, apricot and almond bars is awesome and unusually everyone in the house loves them. My daughter described them as ‘tasting just like Christmas’. The recipe is courtesy of Everhot. Cook this in an oven set at 190ºC – I use the bottom oven unless i am slow-cooking at the same time in which case I turn the top oven down a tad about an hour or so before I want to cook.
- 220g butter
- 2 tbsp Lyles golden syrup
- 200g light, soft brown sugar
- zest of a large orange
- 150g self-raising flour
- 350g porridge oats
- 250g mincemeat (I used homemade)
- 50g chopped dried apricots
- 50g ground almonds
- Line a small roasting tin with baco-glide
- Melt the butter and syrup in a pan and stir in sugar and orange zest
- In a separate bowl mix the flour and oats. Add the syrupy mixture to the dry mixture and stir until well combined.
- Place half the mixture in the tin, pressing down with a wooden spoon.
- Spread over the mincemeat and the apricots equally.
- Add the ground almonds to the remaining oat mixture, mix well and spread over the mincemeat layer.
- Place in the Everhot with the shelf in the centre for around 30 minutes until pale golden in colour. Leave to cool in the tin.
- Cut into bars or smaller squares. They are quite rich so smaller is better as you can always go back for more!