Indulge in the sweet and crunchy delight of our Crunchies recipe. These South African oat-based treats are a beloved snack or dessert, perfect for satisfying your sweet tooth. Made with oats, coconut, and golden syrup, they offer a burst of sweet and nutty goodness in every bite.
310 ml (1¼ cups) flour
310 ml (1¼ cups) breakfast oats
310 ml (1¼ cups) coconut
185 ml (¾ cups) White Sugar
20 ml (4 teaspoons) Huletts Golden Syrup
125 ml (½ cup) butter or brick margarine
5 ml (1 teaspoon) bicarbonate of soda
45 ml boiling water
2Melt the Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.
3Mix together with the dry ingredients.
4Press the mixture into a Swiss roll tin (or for a thicker crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC. Gently press down the sides if they seem to rise too much.
5When light brown, remove from the oven and cut into squares.
6Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out.
7Allow to cool before removing from tin.
Ingredients
310 ml (1¼ cups) flour
310 ml (1¼ cups) breakfast oats
310 ml (1¼ cups) coconut
185 ml (¾ cups) White Sugar
20 ml (4 teaspoons) Huletts Golden Syrup
125 ml (½ cup) butter or brick margarine
5 ml (1 teaspoon) bicarbonate of soda
45 ml boiling water
Directions
2Melt the Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.
3Mix together with the dry ingredients.
4Press the mixture into a Swiss roll tin (or for a thicker crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC. Gently press down the sides if they seem to rise too much.
5When light brown, remove from the oven and cut into squares.
6Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out.
7Allow to cool before removing from tin.
