• Method

 

Liz Ashworth’s s’more flapjacks, packed with gooey marshmallows and chocolate, are an irresistible treat.

  1. Oil a 23cm (9in) square tin.
  2. Heat the oven to 180C (160C fan) 350F, Gas 4.
  3. Melt the butter, syrup and sugar.
  4. Put the oats into a large bowl and stir in the melted mixture.
  5. Press half the oat mixture into the tin, sprinkle evenly with marshmallows and chocolate then cover with the remains of the mixture.
  6. Bake in the middle of the oven for 20 minutes. Do not over bake.
  7. Leave to cool in the tin. Mark into squares while still warm.

Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

 

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