Savory Cheddar Flapjacks

I have this recipe written in one of my many recipe notebooks I have created over the years. It came from a British cookbook, but I can’t remember which one, though I vaguely think it might be from a little novelty book of wartime recipes. Wherever it come from, it is a good, sturdy recipe to have handy. A classic British flapjack is a sweet, syrupy oat snack, but these are something else altogether. I love these simple, cheesy, hearty bites in so many ways. They are fabulous on their own as an afternoon snack, or delicious passed as an alternative to cheese straws. But put them next to a cheese board and you’ve got a whole new vehicle – I dab of savory jam and a sliver of cheese is a delicious bite. Or prepare composed bite – think fig jam and blue cheese or apple butter and cheddar. Add some to a lunchbox for a different treat (kid or adult), or in a picnic basket. Serve a piece with scrambled eggs for breakfast or with beside a bowl or soup – a couple of these and bowl of tomato soup? Yum! They are simple and quick to make and gluten free.

Use old-fashioned rolled oats for the lovely, hearty, chewy texture. And you most definitely want a very sharp and flavorful cheese as that’s the predominant taste. I prefer and aged Irish or English cheddar, the white kind not the orange, like Kerrygold. The mustard and paprika are my additions to give them a little oomph, but you can experiment – I have made them with chopped fresh sage or rosemary which adds another shade of flavor. As I mentioned above these have myriad uses so cut the pieces to fit how you want to serve them. Small bites for a stand-alone snack, larger pieces to hold toppings, or bars to pack in a lunchbox, which you can wrap individually in waxed paper. Wrap the pieces tightly in plastic wrap or sealed in a ziptop bag with the air pushed out and they will keep for several days.