A stalwart of the lunchbox and robust enough to survive inside an anorak pocket after a long walk in a downpour, flapjacks have stood the test of time for good reason. But even the most uncomplicated of classics deserve a makeover from time to time. The generous quantities of cocoa and chocolate already take these out of the nursery, but the addition of urfa/isot chilli flakes add a rich, raisiny smokiness and a lingering tingle of heat that will make you keep going back for more.
Whether you’re in the chewy or crunchy camp, these flapjacks are for you – just follow the cooking times according to your preference. You may never go back to traditional flapjacks again…
Ingredients for chocolate and urfa chilli flapjacks Serves: 15
Method for chocolate and urfa chilli flapjacks
- Preheat the oven to 180°C (160°C fan) and line an 8 x 10-inch (20 x 25cm) baking tin with baking parchment.
- Put the unsalted butter, golden syrup, light muscovado sugar, dark chocolate, cocoa, urfa/isot chilli flakes, and a generous pinch of fine sea salt in a saucepan and stir over a moderate heat for about 5 minutes, or until the sugar has dissolved and the butter has melted.
- Take the pan off the heat and stir in porridge oats until fully combined. Tip the mixture into your prepared baking tin and use the back of a spoon to evenly press it down to compact it – this helps prevent your flapjacks from falling to pieces on cutting.
- Bake for 20-25 minutes for soft and chewy, or 30-35 minutes for firm and crunchy. Leave to cool for a few minutes before using a sharp knife to score 15 portions.
- Leave to cool completely in the tin before turning out. Use a sharp knife to cut along the scored lines to make 15 flapjacks.
- Store in an airtight container at room temperature until ready to serve.