This flapjack recipe is very unusual. You won’t be expecting the savoury hit instead of a chewy syrupy taste, but think of them just as savoury biscuits. Great to serve at a buffet at a family party, in your lunchbox, for work. They are much tastier than rice-cakes and a healthy and filling alternative to a sandwich. Trust me, you’ll enjoy it. Have with a bag of crisps, some ham, and some onion chutney. Sounds strange, but you’ll love it.
- 700g big oats. Try to find jumbo, instead of normal.
- 60g parmesan cheese
- 800g cheddar cheese. Find a strong one, or you could use Lancashire, or Stilton, something strong and crumbly.
- 6 big eggs
- 250g salted butter
- 60g fresh chopped rosemary
- Good pinch of black pepper
Method of Preparation:
Oven needs to be preheated to 180C.
Mix your dry ingredients. Have the cheese grated.
Beat the eggs with a pinch of salt. This will break up the membrane and beat them together fully. They don’t need air or anything in them.
Chop the rosemary roughly.
The butter needs to be melted, it won’t combine otherwise.
Mix everything together. It looks too dry, but when it starts cooking the cheese melts everything together.
This does make mountains of flapjacks, but you could halve or quarter the flapjacks.
Press down into a baking tray. Make sure this is greased with butter and a little flour.
Cook these for about 35 to 40 minutes.
The cheese will melt and bubble, so leave them to cool completely before you try to take them out so you don’t burn yourself.
A lovely addition to this is 50g of chopped walnuts. Walnuts are a delicious combination with Stilton.
Another unusual, but lovely addition is a couple of very finely chopped pears. This is a traditional mix of ingredients and goes beautifully.
You could go Italian in your serving, and serve it with ‘insalate tricolour’, which literally translated means three colour salad, of tomato, mozzarella and basil. You could also drizzle a simple balsamic dressing over it, made of two parts oil, one part vinegar, with a bit of salt and pepper.
You could also cook pancetta or very thin bacon and chop up into small pieces, and add this into the mixture. Don’t try this variation with the pear, as the pancetta can be quite salty and might overpower everything else it goes with!
Above all, experiment!