I just can’t leave well enough alone. Even the humble, hearty, simple flapjack isn’t safe from my compulsion to add a ring of heat to everything sweet that I make. I tried to keep it low key with this one: a fudgy, soft textured flapjack base with the addition of milk chocolate and coconut made this super rich and sweet. I then added cayenne pepper and ginger and – woah!
It won’t be everyone’s cup of tea, I admit that, but the smoky kick of the spice underneath the robust oats and the sweetness of the coconut and chocolate was different in a good way, methinks. You be the judge.
Milk Chocolate, Coconut & Cayenne Pepper Flapjacks
350g butter, plus extra for the tin
200g light muscovado sugar
½ teaspoon cayenne pepper
1 tsp ground ginger
5 tbsp golden syrup
300g porridge oats
140g plain flour
50g dessicated coconut
200g milk chocolate, roughly chopped
Heat oven to 200C/180C fan/gas 6. Butter a 20 x 30cm roasting tin or deep sided pie dish around 25cm in diameter and line the base with baking parchment. Gently melt together the butter, sugar and syrup in a large pan. Tip in the oats, flour, coconut and 100g of the chopped milk chocolate, and mix well. Press the mixture into the tin to flatten evenly. Bake for 30 mins until golden and crisp around the edges.
Once cool, melt the remaining 100g chocolate in 30 second blasts in the microwave, stirring in between until melted and smooth. Spoon into a disposable piping bag, snip the end off and drizzle the melted chocolate over the flapjack. Leave to set before cutting up and storing in an airtight tin for up to 1 week.