Chocolate & Urfa / Isot Chilli Flapjacks

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

  1. Preheat the oven to 180°C (160°C fan) and line an 8 x 10-inch (20 x 25cm) baking tin with baking parchment
  2. 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.
  3. 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.
  4. 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.
  5. Leave to cool completely in the tin before turning out. Use a sharp knife to cut along the scored lines to make 15 flapjacks.
  6. Store in an airtight container at room temperature until ready to serve.
© Speciality Cooking Supplies Limited 2020

Shop all baking ingredients, and try our sour cherry and orange biscotti recipe.

    Chocolate & Urfa / Isot Chilli Flapjacks


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