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

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