These savoury flapjacks combine cheddar and Marmite for an umami hit. A tasty savoury alternative to sweetened flapjacks.
Recipe courtesy of Olive Magazine
85g unsalted butter
60g Marmite, plus extra, if you like
1 tbsp rapeseed oil
2 large leeks, trimmed, washed and very finely sliced
175g jumbo oats
100g rolled oats
50g plain flour
200g of Cheddar, we recommend Westcombe or Pitchfork.
75g (we used pumpkin, sunflower, linseed and sesame) mixed seeds
50g walnuts, finely chopped
2 large eggs, beaten
1- Heat the oven to 200C/fan 180C/gas 6 and line a 22cm square tin with baking paper.
2- Gently melt 65g of the butter and the Marmite in a small pan. Meanwhile, put the remaining butter in a frying pan with the oil and leeks, and cook very gently for 10-15 minutes or until the leeks are really soft.
3- Mix together the oats, flour, 165g of the cheddar, most of the seeds and all of the walnuts in a large mixing bowl. Pour over the melted Marmite butter and the beaten eggs, then scrape in all the leeks and buttery juices. Stir everything together well, until all the ingredients are sticky.
4- Press the mixture into the prepared tin, scatter over the remaining seeds and cheese, then bake for 25-28 minutes or until the top is golden and crisp. (To add an extra umami hit, drizzle a little extra Marmite over the flapjack after 20 minutes, then cook for the remaining 5-8 minutes).
5- Cool in the tin for 10 minutes, then cut into squares or bars inside the tin and leave to cool completely before eating.