Marmite & Cave Aged Cheddar Flapjacks
Step by Step
RECIPE INGREDIENTS
- 85g salted Welsh butter
- 60g Marmite
- 1 tbsp rapeseed oil
- 2 large leeks trimmed, washed and very finely sliced
- 180g jumbo oats
- 90g rolled oats
- 50g plain flour
- 200g Cave Aged Welsh Cheddar, grated
- 75g mixed seeds, (we used pumpkin, sunflower, linseed and sesame)
- 50g walnuts, finely chopped
- 2 large eggs, beaten
RECIPE DIRECTIONS
- Pre-heat the oven to 200°C, and line a 22cm square tin with baking paper.
- 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 gently cook for 10-15 minutes or until the leeks are very soft.
- 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 butter mix.
- Stir everything together well, until all the ingredients are sticky.
- Press the mixture into the prepared tin, scatter over the remaining seeds and cheese.
- Bake for 25-28 minutes or until the top is golden and crisp.
- Cool in the tin for 10 minutes, then cut into squares or bars inside the tin and leave to cool completely before eating.
