I’m an unapologetic Marmite fiend and if you’re a fellow lover of The Black Gold you can’t go wrong with this really easy and uber tasty recipe. This is the perfect savoury treat. They will keep for up to a week in an air tight container but I guarantee they won’t last that long as they are so moreish. Like Pringles, once you pop you can’t stop!
Marmite is a really strong flavour and, rather than being overwhelmed by chilli, this just gives a warm afterglow and a tingle on the tongue but it is optional so if you’re not a chilli fan just leave it out. And of course you can make it milder or hotter to suit your own taste.
It is my adaptation of this recipe to add my favourite ingredient and I think it really works well.
What is more, as it uses 2 eggs rather than masses of butter as the binding agent it’s relatively healthy too, especially if you use a reduced fat cheese.
150g grated cheese, any hard cheese works fine
2 tablespoons Marmite
150g porridge oats
2 fresh red chillis (optional) finely chopped including the seeds – you can add more or less according to your own heat tolerance.
1. Pre-heat your oven to 180 C/ 160 C fan oven/ Gas Mark 4 and greaseand line a 8 in/20 cm tin with baking parchment.
2. Melt the butter, marmite and chilli gently in a pan.
3. Combine the porridge oats, cheese and eggs in a bowl.
4. Add the melted butter & marmite mixture to the bowl and mix well.
5. Pat the mix into the tin and bake for 30 – 40 minutes or until golden brown.
Once the Flapjack is cool, cut into slices and enjoy a taste of savoury heaven!
Let me know how much you love it or hate it by commenting below and feel free to share it with other Marmite fans. Spread the love!