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.

Method

• 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.