My paternal grandmother Betty Linsell was well known for her cooking and baking skills. Regrettably she died when I was quite young, so I have few memories of these skills at work, but one recipe that conjurs up childhood memories of being in my grandparents Johannesburg home, is crunchies.
This particular recipe which was Betty’s has been feeding four generations of Linsell’s and has stood the test of time.
My step mother Marie Linsell, herself a legendary baker, makes these crunchies on a very regular basis and they always remind me of home.
My older sister Liz, who is not much of a baker but loves crunchies, has this recipe firmly entrenched in her repertoire.
As I am on a baking mission to unearth, discover and divulge the best version of a variety of baked goods that I love, this recipe is the best one for crunchies that I have come across.
- 230gms butter
- 1Tbs golden syrup
- 2 cups of oats
- 1 cup of flour
- 1 cup coconut
- 1 cup brown sugar
- 1tsp bicarbonate of soda
- Pre heat the oven to 180 degrees c
- Mix the flour, oats and coconut in a bowl
- Melt the butter in a small pot and then add the syrup and sugar and heat
- When the butter is bubbling add the bicarb and stir through and remove from the heat
- Pour the butter mixture into the dry ingredients and stir together by hand
- Using the back of a metal spoon, gently press the crunchie mixture into a greased or lines baking tray (aprox 30cm x 20cm or similar depending on how thick you like the crunchies)
- Bake for 15 minutes at 180 C, then turn the oven down to 160 C and bake for a further 10 minutes until golden brown
- Allow to cool in the pan before slicing.
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