. They’re buttery and delicious, with the seeds adding amazing texture and taste. With wholesome oats and coconut, they feel indulgent yet nourishing. Made by hand in just one bowl, they’re perfect with tea or tucked into lunchboxes.

I didn’t think I could love crunchies more than the original, but these have become my favourite. I reduced the butter slightly and replaced some oats and coconut with seeds. I still wanted the signature buttery sweetness, though, and added a touch more salt to enhance the flavours and balance the sweetness.

You can freeze crunchies in an airtight container or thoroughly wrapped for up to 6 months. Thaw at room temperature.

Bake for the full 25 minutes until golden brown. Bake for a further 3 – 5 minutes if they have not reached this stage. Keep a close eye, as crunchies can go from brown to burned very quickly. This is why I prefer to loosely cover the tray with tin foil from around 12 minutes into the baking time.

You can reduce the sugar slightly for a less sweet snack, but bear in mind that the sugar is what gives these crunchies their signature crunchy texture. You could also swap some of the sugar with honey if you prefer. 

This recipe makes 16 big or 24 smaller crunchies.

Sam Linsell is a 3 x cookbook author, food stylist and photographer.

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