Cheese and Marmite flapjacks
- Preparation and cooking time
- Total time
- Easy
- Makes 16
Skip to ingredients
- 85g unsalted butter
- 60g Marmiteplus extra, if you like
- 1 tbsp rapeseed oil
- 2 large leekstrimmed, washed and very finely sliced
- 175g jumbo oats
- 100g rolled oats
- 50g plain flour
- 200g mature cheddargrated
- 75g (we used pumpkin, sunflower, linseed and sesame) mixed seeds
- 50g walnutsfinely chopped
- 2 large eggsbeaten
Nutrition: per serving
- kcal251
- fat16g
- saturates6.5g
- carbs15.1g
- sugars0.7g
- fibre3g
- protein10g
- salt0.7g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a 22cm square tin with baking paper.
step 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.
step 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. 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). Cool in the tin for 10 minutes, then cut into squares or bars inside the tin and leave to cool completely before eating.
