Cheese Flapjacks

Preparation time 20 minutes
Cooking time 25-30 minutes
Calories per flapjack 167 Kcal
Fat per flapjack 12g of which saturated 4.7g
Makes 12 flapjacks
Suitable for vegetarians + freezing

Ingredients
Butter or margarine 50g (2oz)
Cashew nuts 50g (2oz)
Macadamia nuts 25g (1oz), halved
Carrot 1 large, peeled and grated
Double Gloucester cheese 110g (4oz), grated
Porridge oats 150g (5oz)
Dried mixed herbs 1/2 tsp
Egg 1, beaten 

1 Preheat the oven to 180°C/350°F/Gas 4. Melt the butter in the microwave or a saucepan. Remove from the heat and then add the nuts, carrot, cheese, oats, herbs and egg. Mix well.

2 Grease a 20cm (8in) round pie tin. Spoon the mixture into the tin and press down well. Bake for 25–30 minutes, until golden brown. Leave in the tin to cool and then cut into 12 wedges. Serve cold as a snack.

This recipe is from the new Hearty and Healthy Dairy Cookbook, which is priced at £9.25 plus £2.00 P&P. To order your copy of the Cookbook or the new 2008 Dairy Diary and Gift Pack, please call 01536 762922, speak to your local milkman or visit the website www.dairydiary.co.uk.