Chocolate and Urfa Chilli Flapjacks Recipe
by Victoria Glass
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Easy
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
- 150g unsalted butter, cut into cubes
- 75g (approx. 3 tbsp) golden syrup
- 150g light muscovado sugar
- 75g dark chocolate, broken into pieces
- 30g cocoa
- 2 tsp urfa/isot chilli flakes
- A generous pinch of fine sea salt
- 350g porridge oats
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.
Shop all baking ingredients, and try our sour cherry and orange biscotti recipe.
About the author
Victoria Glass is a London based writer and recipe developer. She has written six cookbooks, including Too Good To Waste and has contributed to various print and online media including The Sunday Times, Great British Chefs, Delicious. Magazine, Women’s Health and The Evening Standard. She has been featured regularly on regional BBC Radio as a food and drink expert and was Food Writer in Residence at the Roald Dahl Museum and Story Centre. Victoria once cooked her way through the alphabet in a year for a project called Alphabet Soup, so she certainly knows her artichokes from her elbow.
