Easy Seeded Flapjacks / Crunchies

Easy Seeded Flapjacks - Crunchies-6

Hi, today I am sharing with you Easy Seeded Flapjacks / Crunchies.  I know these ‘biscuits’ traditionally crunchies but it depends where you come from as in the UK they are known as Flapjacks and are similar to the anzac biscuit in Australia.

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Instead of making these as individual flapjacks you could make them the traditional way by pressing the mixture into a small rectangular baking tray.  They will need to be cut while still hot and then left in the tray to cool.

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With this mixture I made 20 flapjacks but that can differ too as you might decide to make yours slightly bigger or smaller.  Just adjust the cooking time, they will turn a beautiful golden colour when ready.  They can also be made flatter than mine, they will then be a bit harder and a bit crunchier which is also very tasty.

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If you prefer some seeds over the other why not substitute them with one of the other seeds.  If you are making the individual flapjacks make sure that you get the seed at the bottom of the pot in they did not incorporate into the mixture, you might need to get your hands a bit dirty (but that is a good thing 🙂

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These flapjacks are so easy to make and you hardly have any washing up to do afterwards which is always a bonus  🙂

I hope you enjoy xx

(Recipe adapted from Nigella Lawson – Simply Nigella: Feel Good Food).

Easy Seeded Flapjacks / Crunchies

Recipes of My Art
Servings 20


  • 130 g butter
  • 150 g brown sugar
  • 30 ml golden syrup
  • 5 ml bicarbonate of soda
  • 120 g plain flour
  • 100 g desiccated coconut
  • 60 g oats
  • 20 g sunflower seeds
  • 20 g sesame seeds
  • 20 g pumpkin seeds


  • Preheat the oven to 180°C and line a baking tray with backing paper.
  • In medium pan heat the butter, sugar and syrup.
  • Add the bicarbonate of soda and mix well.
  • Add all the dry ingredients to the hot mixture and mix well.
  • Take a spoonful of the mixture, roll it into a ball and the push down a bit with your fingers.
  • Cook for about 10 minutes or until golden brown.
  • Remove from the oven, leave to cool slightly then transfer to a cooling rack.


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