The best South African crunchie recipe
This recipe for traditional South African crunchies is the best recipe you will ever find for them.
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Ingredients
- 120 grams cake flour or all-purpose 1 cup
- 200 grams whole rolled oats 2 cups
- 80 grams desiccated coconut 1 cup
- 230 grams salted butter
- 190 grams white or light brown sugar 1 cup
- 1 Tbs golden syrup
- 1 tsp bicarbonate of soda
Instructions
- Pre-heat the oven to 180 degrees C / 350F
- 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 (baking soda) and stir through and remove from the heat. It should bubble and form a fluffy mallow texture.
- 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 lined baking tray (aprox 30cm x 20cm or similar depending on how thick you like the crunchies. A thinner layer will make crisper crunchies and a thicker layer will make them chewier.
- Once you have pressed the mixture down, pre-cut/ score the crunchies about halfway to 3/4 of the way through with a sharp knife. This makes cutting them once baked a bit easier. This is not as important if you like chewier crunchies.
- Bake for 15 minutes at 180 C/350F then turn the oven down to 160C/325°f and bake for a further 10 minutes until golden brown. Keep a close eye as they can burn easily
- Allow to cool in the pan before slicing into squares.
Notes
Store these crunchies in an airtight container for up to 4 weeks.
Servings: 24