Traditional recipes

Chilli cheese flapjacks recipe

Chilli cheese flapjacks recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Savoury biscuits
  • Cheese biscuits

These cheese and chilli savoury flapjacks are great to nibble on at a sunny picnic. I know what you're thinking though. A savoury flapjack? Are you crazy? But trust me, these are so quick, easy and delicious, one bite and you'll be totally converted.


Devon, England, UK

37 people made this

IngredientsMakes: 12 flapjacks

  • 50g butter, melted
  • 150g porridge oats
  • 150g any hard cheese, grated
  • 2 eggs
  • 2 to 3 chillies, finely chopped
  • salt and pepper to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Pre-heat your oven to 180 C / Gas 4 and grease a 20cm (8 in) square tin.
  2. Whilst the butter is melted gently in a pan, combine the other ingredients in a bowl. Add the melted butter to the bowl and mix well. Pat the mix into the tin.
  3. Bake for 30 to 40 minutes or until golden brown. Once the flapjack is cool, cut into slices.

See it on my blog

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

I was not sure about this recipe but tried to anyway, and it's so easy to make and tastes great. The second time i made it i doubled the chillies and put a teaspoon of chilli powder in as well, as the original recipe is quite mild. Highly recommend.-07 Nov 2013

Loved this recipe. I was looking for an alternative to sweet flapjacks and since giving up wheat, wanted something a little different for my lunch. I did tweak this a little, because my husband isn't a fan of anything too spicy, I decided to omit the chillies completely. Instead I added finely chopped red onion, carrots and celery. With Salt and pepper to season, these taste delicious hot or cold. My husband who is really fussy, loved these, I'll continue making these with different veggies.-15 Jun 2015

Simple to make, with easily available ingredients. Made this as nibbles for the races, people were hesitant to try them but once tasted they were hooked!-04 Sep 2014


Marmite & Chilli Flapjacks

Our resident baker and well-know member, Tracey Ebbs, shares some of her top recipes that you can make to help alleviate the boredom at home and provide you and your family with a tasty treat!

Marmite, Chilli & Cheese Flapjacks

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.

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.

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.

Ingredients

50g Butter
2 Eggs
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 grease & 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!


Cheddar and rosemary flapjacks


A savoury flapjack? Surely that’s evil? Well, these were a lunchbox favourite when I was growing up – my Mum used to make them in huge batches, using the ‘Cheesejacks’ recipe from the trusty Cranks 1980s veggie cookbook. I decided they needed a bit of revival, so I took the original recipe and gave it a twist. I sold a few batches at my occasional food stall at the local pub – they got the ‘Marmite’ reaction: people aren’t expecting a savoury flapjack, so you either love or hate them! They are intensely cheesy, herby and very moreish – a bit of the ‘umami’ flavouring going on. Plus I added a tiny whack of chilli heat to perk up your tastebuds. Great for lunches on the hoof, and for those who don’t have a sweet tooth – and a million times better than boring oatcakes! I passed the recipe on to the lady who had the cake stall next to mine, and she says all her friends are now making them…so I dare you to try them. They’re great with a glass of wine, a pint of dry cider or a mug of tea.

375g jumbo oats (don’t use porridge oats, this will make the flapjacks sludgy)
30g Parmesan cheese
400g extra mature Cheddar cheese*
3 medium organic free range eggs
125g organic salted butter
30g fresh rosemary
5g chilli powder
5g freshly ground black pepper

Preheat your oven to 180ºC. Line a large roasting tray with greaseproof baking parchment.

Grate the cheeses in a food processor to save time. Chop the rosemary roughly, beat the eggs and melt the butter. Combine all the ingredients in a large mixing bowl and give them a good stir so that everything is incorporated. Don’t worry if the mixture seems a bit dry – the cheese will melt and bind everything together.

Tip the mixture into the roasting tray and press down with the back of a spatula so that the oats flatten and stick together. Bake until golden, about 35 minutes. The cheese will bubble up, so let everything cool down before you cut it into squares. These flapjacks improve with age and last about 6 days in an airtight Tupperware container. They also freeze really well.

* I use Colliers extra mature Welsh cheddar which is so strong it makes the roof of your mouth tingle and has lovely crunchy bits of naturally-occurring salt in it. Yum.


Cheese and Chilli Flapjacks Recipe

Don't be alarmed these really aren't as disgusting as you think, and I would even go as far as to say they are pretty damn delicious. My mother first tried these a couple of weeks ago and made them so hot and spicy they almost blew my head off but I was determined to try them again and I have ever so slightly amended her recipe so that it would sort a more human taste palate. Trust me, one bite and you will be totally converted.

Obviously you can just amend the amount of chill to your tastes or add another ingredient if you are feeling a little creative. This recipe is so quick and easy and will take only 10 minutes to prepare, they are a great picnic treat and a conversation starter, or even a treat for kids lunchboxes.

You will need (to make 12 slices):

1. Preheat your oven to 190c and a grease a baking tin (approx 20cm)
2. Whilst the butter is slowly melting on a medium heat, mix the other ingredients together

3. Add the melted butter and mix well
4. Spread the mixture into the baking tin and bake for 35-40 minutes or until golden brown.
5. Don't forget to leave to cool and then cut into 12.


Savoury flapjacks with vegetables, nuts, seeds & cheese

My first experiment with savoury flapjacks turned out even better than expected. These quickly and easily made squares, packed with courgette, onion, carrots, nuts, seeds, oats and cheese, flavoured with sage, are great for a snack, picnics and packed lunches. I’ve also discovered they can be eaten as a satisfying vegetarian main course that knocks the socks off boring old nut roast.

Jump to Recipe

I’d had the idea of savoury flapjacks in my mind for some time. While I do love the occasional sweet cake, biscuit or scone, I really am more of a savoury sort of person. Unfortunately, it’s all too easy to reach for an ultra processed crisp or cracker, so I wanted something that tasted good but wasn’t a complete no-no in health terms. I remembered how successful my sweet Carrot Cake Oat Bars were, and decided to look at making a savoury version.

SAVOURY FLAPJACKS

Cheese is the obvious contender for a savoury flapjack, and a do love a nice cheesy snack. Cheese Scones are one of my favourite homemade savoury treats but I didn’t want just an oaty version of those so, while I decided I would include some cheese, I wanted it as more of a background flavour rather than it being the main feature.

If you’ve read much on this blog, you’ll know I’m a big fan of vegetables and try to pack as many in my diet as possible. So why not include veggies in a savoury flapjack? I wanted a recipe without too much faff, so I decided on vegetables that didn’t require precooking grated courgette, grated carrot and finely chopped red onion.

I knew that the rolled oats would give a good chewy texture, but I wanted some crunchy accents too. I always keep a wide range of nuts and seeds in the cupboard, whole, chopped and some finely ground. For these flapjacks I used ground flaxseed, pumpkin and sunflower seed, plus hemp hearts and chopped almonds. But just about any nuts and seeds will do, so use whichever you like or happen to have.

I thought these veggie, nutty, cheesy flapjacks would benefit from a herby touch, so I included a little dried sage. Again, adapt the recipe to include your own favourite herb, but I think sage is a great partner to onion and cheese.

I think butter is an important flavour in flapjacks, so in went melted butter along with salt, pepper and a couple of large eggs.

EASY

Flapjacks are so easy as there really is very little to do. Just put everything in a big bowl, give it a good stir so everything’s nicely combined then spread it out in a buttered baking tin. I use my 20cm square tin which gives me 12 savoury flapjacks.

In a preheated oven, the flapjacks will take 30-35 minutes to cook, after which they should be golden, slightly risen and smell fantastic. I like mine with a well browned top so left them until they were slightly crunchy on top.

When the flapjacks are done, remove from the oven but leave them in the tin. It’s easiest if you mark out your flapjacks with a knife while they’re still hot, but don’t attempt to remove them from the tin until they’re completely cold. They firm up as they cool and are much easier to handle if you can resist.

Stored in a covered container, in the fridge if you like, the flapjacks will keep for 3 days and are fine to freeze.

MORE THAN JUST A SNACK

I started out making these flapjacks thinking they would be a good alternative to ultra processed savoury snacks like crisps and crackers. And I was right.

But, tasting them, I was reminded of the bakes and roasts I first made 30 years ago when I was vegetarian (before becoming vegan and subsequently, omnivore again). I’d mix up cooked onions, herbs, sometimes nuts, beans or lentils, sometimes grains like bulgur or buckwheat, with eggs and cheese and bake it to eat with potatoes and veg or salad. This was my version of the ubiquitous ‘nut roast’ and I still occasionally make something like that.

I have to say though, that with the food knowledge and practice in the kitchen I’ve gained in the intervening 30 years, my Savoury Flapjacks knocked the socks of any nut roast I’ve ever had.

I still eat vegetarian or vegan for 2-3 of my evening meals every week and I think these Savoury Flapjacks will fit wonderfully well into that pattern. Especially when I develop new flavours by varying the vegetables, nuts, seeds and herbs used.

All I need to do now is think up a new name for them.

UPDATE: SAVOURY OAT BAKE

Since writing this post, I’ve made a slightly amended version of Savoury Flapjacks which I think works great as a main course rather than a snack.

I call it Savoury Oat Bake but the only difference is that I’ve upped the amount of vegetables and added another egg.

The result is slightly more risen and I love it with lots of green veg on the side on chillier days or salad in Summer.

The one you see below is served with cabbage, leeks and broccoli which have been roasted. I topped them with a warm dressing of olive oil shallot, Balsamic, honey and mustard which I bubbled together until reduced.

I’ve added details of the Savoury Oat Bake to the Notes in the Recipe card.

If you’ve made my Savoury Flapjacks or Savoury Oat Bake, leave a comment to let me know how it went.


Savoury flapjacks

The last recipe I posted for Fruity Flapjack Squares was instantly popular with friends who saw it. Photos of successful variations started appearing literally within an hour or so of posting. One friend sized it up six times to take to meetings over several days – two days later they’d virtually all gone.

This is massively pleasing to me. As my daughters have often pointed out, I am a feeder and I love to make people happy with food. Being able to virtually make so many more people happy with food via the magic of social media is pretty much the dream.

But one friend noted that she preferred savoury to sweet, and had been trying to recreate the cheese flapjacks she’d made for her children when they were small. Cheese flapjacks! Flapjacks – with CHEESE! Everything is better with cheese. I started to research.

I found two promising recipes: this from Toast and Butter, with rosemary, chilli and an enormous amount of cheese and this from The Art of Healthy Living with added Marmite. As we’re trying to eat less hard fat, my version is based on the latter, with a few tweaks. If you fancy making the former one, my friend Michelle trialled it and I can report that it is delicious, though I would probably add more rosemary and more chilli. (But she has more scruples than me about stealing rosemary sprigs from outside office buildings.)

These ones though are also delicious, the Marmite making them savoury rather than overly-Marmitey. My husband (who is Marmite-tolerant at best) declared them addictive and begged me to take them with me when I left the house to stop him eating them all. I’m conscious though that the Marmite will put some people off, so I’m going to carry on experimenting with other sticky stuff: maybe miso paste? Or honey? Or sriracha? I’d love to hear other people’s ideas!


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Chilli Con Carne

Post-Training Meal Difficulty: 5/10 The first in a series of meals designed around exercise and training. This post-exercise meal is designed to replace the carbs and electrolytes lost during exercise, while also providing high intakes of iron and proteins. This chilli is a nice, simple dish which you can cook well in advance and storeContinue reading “Chilli Con Carne”

Vegan Tacos

Difficulty: 4.5/10 Finger food is happy food. Messy, filled tacos, packed full of flavour and texture, these tacos are definitely more-ish. Dead easy to make and 100% worth doing it yourself so you can get extra large taco shells rather than those naff diddy little things you get store bought. For filling you really canContinue reading “Vegan Tacos”

Flapjacks

Difficulty: 2/10 Late night, craving something sweet and not a lot in the cupboard, what else is there to do? Well, quickly rustle up some flapjacks! Flapjacks are so so simple to make, just melt some ingredients in a pan, add it to your dry ingredients, and bake low for about 20 minutes. Hey presto!Continue reading “Flapjacks”

Philly Cheesesteak

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FLUFFY BUTTERMILK FLAPJACKS

Combine all the dry ingredients in a large bowl.
Whisk the buttermilk, melted butter, vanilla extract and the egg yolk together.
In another bowl, whisk the egg white to firmish peaks.
Add the wet ingredients to the dry ingredients and stir to combine, add extra milk if needed to obtain desired consistency. Gently but thoroughly fold in the egg white, keeping as much air in the batter as possible.

To cook:
Heat a knob of butter in a large non-stick sauté pan over a medium heat. Add ¼ cups of batter and cook until small holes appear in the surface. Turn over and cook for 1-2 minutes, or until puffed and golden and they feel firm to the touch.
Keep the flapjacks warm in a low oven on a cooling rack and repeat with the remaining batter.
Makes 8 medium flapjacks.

  • Additions to batter:
  • blueberries and a pinch of cinnamon
  • raspberries and a pinch of nutmeg
  • lemon zest

Serving suggestions:
Maple syrup, golden syrup or honey
Crispy bacon, sliced bananas, fresh berries, sliced stone fruit, roasted apples or pears, yogurt, crème fraîche, sour cream, Mascarpone.


1 Mix all the dry ingredients together.

2 Whisk together the egg and egg whites, tea and ricotta, whisk until smooth, add to the dry ingredients. Stand for 15 min.

3 Heat a non-stick pan till hot, brush with oil. Add spoonfuls of the batter, heat till bubbles form on top, then turn. Heat till cooked. Repeat with rest of the batter.

1 Mix the honey and tea. Place bacon strips on a baking sheet, brush with some honey and grill until cooked and crisp.

2 Place a flapjack on a plate, add some leaves, a few slices of cheese and top with bacon and figs. Top with another flapjack and a sprinkling of leaves.

3 Mix the nuts with rest of honey and drizzle over the prepared flapjack. Serve immediately.


1. Combine flour, baking powder, sugar and salt in a bowl and make a well in the centre.

2. Beat or whiz the buttermilk, eggs and melted butter until smooth. Pour the buttermilk mixture into the flour mixture and bring together with a whisk without over-mixing. It's okay to leave it a bit lumpy.

3. Melt one teaspoon butter in a 20cm frypan, swirling to cover the base. Add 100ml batter, and cook over medium heat until bubbles appear on top, about two minutes. Gently turn and cook until golden, about one minute. Keep warm while making remaining pancakes.

4. Heat the maple syrup, chilli sauce, butter, sea salt and pepper in a small pan until boiling, stirring well. Stack two pancakes on each warm plate, top with fried bacon and pour the Sriracha maple syrup over the top.