Rosemary Oat and Cheese Slices
Makes up to 12 slices. Prep & cook approx. 1 hour.
You can use a baking tin – I also like to use small cake liners.
INGREDIENTS:
- 50g butter
- 150g oat flakes
- 175g cheddar cheese, grated
- 1 egg, beaten
- 1 tbsp chopped rosemary leaves (fresh or dried)
- Pinch of cayenne
- Pinch of salt (optional)
METHOD:
- Preheat the oven to 1800C (3500F / Gas 4).
- Melt the butter in a pan or microwave.
- In a large bowl, using a large spoon (not a blender or hand mixer), mix the other ingredients (ensure they are well mixed–you need to make sure the cheese and oats are well distributed).
- Then, add the melted butter and, again, mix well.
- Press the mixture into a 20 cm (8”) well-greased round baking tin–you can also use small cases, such as those for mini loves, just make sure the mix is pressed in.
- Bake for 30–40 minutes (you may want to put the tin on a low shelf to avoid burning the surface).
- When the mix appears cooked (the cheese should be bubbling slightly & and melted), leave to cool.
- Before the mix is cold, you can cut it into the required number of slices.
