Oh so sticky

There’s flapjack, and then there’s this flapjack. Chocolaty and sticky. This never hangs about. plateful 12-6-15Makes 24 small squares, or 12 large
225g margarine
225g demerara sugar
2 tbsp golden syrup
275g rolled oats
100g plain chocolate chips rolled oats 12-6-15chocolate chips 12-6-15Pre-heat the oven to 160°C/325°F/Gas 3. Lightly grease a 30 x 23cm roasting or baking tin. lightly grease the tin 12-6-15Melt the margarine in a pan with the sugar and syrup. Stir in the oats. Mix well and leave to cool. add the oats to the syrup mix 12-6-15Stir in the chocolate chips. Turn into the prepared tin, press flat with a palette knife or the back of a spoon. flatten down with palette knife 12-6-15Bake for about 35 minutes until pale golden brown. Remove from the oven and leave to cool for 10 minutes. just out of the oven 12-6-15the squares, scored 12-6-15Mark into squares, and leave to finish cooling in the tin.

Fancy making something else sweet? Try these:-
A sweet and sour cranberry cake
Chocolate and pear cake
Date granola bars

5 to remember
el flapjack – the flapjack
pegajoso/a – sticky
el sirope dorado – the golden syrup
las gotas de chocolate – the chocolate chips
los cuadrados – the squares

mary berry's ultimate cake book 20-1-14

 

Recipe from ‘Mary Berry’s Ultimate Cake Book’ [UK: BBC Books]

 

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Oh so sticky: irresistible chocolate flapjack #Spain #recipe by Mary Berry http://wp.me/p3dYp6-1uL

7 thoughts on “Oh so sticky

  1. Pingback: A cake to make on a cool afternoon | Notes on a Spanish Valley

  2. Pingback: An English cake in Spain | Notes on a Spanish Valley

  3. Pingback: Cheesy scone bake | Notes on a Spanish Valley

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