Monday 5 June 2017

Chilli, Chocolate and Cherry Flapjack (small batch)

It was glorious weather at the weekend, so it was time for some long hours on the bike, and for that I needed some fuel.  I didn't want to do a full batch of the cycling flapjack...partly as it would involve getting some more fructose sugar, and partly it then sits in the fridge, and I have a habit of eating it. So, instead, I did a half-batch of a tweaked variety...which also happened to use some chocolate I picked up cheaply that had chilli in it...a new experiment!

This is a slightly softer flapjack than the cycling one, mainly due to more wet ingredients. To serve it I chopped it up into 5cm x 5cm slices, and then wrapped them in foil-lined baking parchment, and popped them in a jersey pocket, where they went down very well! The heat from the shilli is actually quite pleasant, and comes through after the sweetness.

Chilli, Chocolate and Cherry Flapjack

  • Pre-heat oven to 160'C
  • Line a 20cm x 15cm tin with baking parchment (this is officially a battenberg tin, but it works well for small traybakes as well)


  • 30g butter
  • 80g sliced banana
  • 40g golden syrup
  • 80g caster sugar
  • 1 large egg
  • 100g condensed milk
  • 250g rolled oats
  • 50g dried cherries
  • 50g dark chilli chocolate, chopped
1) Place the butter, banana, golden syrup and caster sugar in a large saucepan

2) Place over a low heat, and mash the banana and butter until smooth, and the sugar has fully melted/dissolved

3) Remove from the heat

4) Stir in the condensed milk

5) Whisk in the egg

6) Add the oats and cherries, and stir until combined and everything is coated

7) Place half the mixture in teh prepared tin, and level

8) Spread the chopped chocolate over the mixture evenly

9) Spread the remainder of the mixture over the top of the chocolate, endeavouring to cover it entirely

10) Bake for 20-25 minutes, until golden and firm to the touch

11) Remove from the oven, and leave to cool on a wire rack

12) Chill overnight, then slice and wrap