flapjack biscuits

flapjack biscuits

quick, easy and healthy crunchy flapjack biscuits

10' prep
20' baking

If like me, you’re sometimes in a rush and have no time for breakfast, these flapjack biscuits have your name on them.


  • instant rolled oats 180 g (2 cups)
  • cranberries or raisins or chocolate chips 75 g (1/2 cup)
  • coconut shreds or sesame seeds 30 g (1/4 cup)
  • chopped almonds or pistachios or hazelnuts 50 g (1/2 cup)
  • cornflakes 50 g (1/2 cup)
  • cinnamon 8 g (1tbs)
  • butter 60 g
  • honey 85 g (1/4 cup)
  • brown sugar 65 grams (1/3 cup)


  • mix butter, honey and brown sugar and put on medium heat to melt the butter and sugar well
  • now pour all the ingredients into this mixture and mix well
  • cover the bottom of a cake tin (round or square 21cm) with baking paper and pour the ingredients into it, flatten and press well
  • bake in the oven at 180°C for 20 minutes
  • after it has cooled completely, cut it to the desired size with a sharp knife
  • don’t be tempted to cut when still hot, they’ll crumble

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