The marzipan in the middle combined with the almond extract in the flapjack gives these a deliciously nostalgic feel, so you’ll keep coming back for more.
Preheat the oven to 200°C/180°C. Grease a 20cm loose-based square cake tin with butter and line with baking paper. Roll out the marzipan so it’s 0.5cm thick and then cut it into a 20cm square, using your tin as a stencil. Set aside.
For the flapjack, put the butter, sugar, golden syrup, salt and almond extract into a large saucepan and cook over a medium heat, stirring, until everything has melted together but is not yet boiling. Tip in the oats and stir well until coated.
Put half the mixture into the bottom of the lined tin, pressing it down with the back of a spoon into an even layer.
Place the marzipan square on top of the flapjack base and then top with the rest of the flapjack mixture to sandwich the marzipan in the middle, pressing it down to flatten evenly and cover the marzipan.
Bake for 25 minutes until golden. Leave to cool for 5 minutes, then pour over the melted chocolate, smoothing it all over the top of the flapjack. Sprinkle over the flaked almonds and leave to cool completely in the tin.
Once cool, remove from the tin and cut into 16 squares with a sharp knife. Keep in an airtight container for up to 4 days.
Recipes adapted from I’ll Bake!: Something Delicious for Every Occasion by (Pavilion Books).