Updated: Mar 24
There’s nothing better than a Crunchie and a cup of tea or coffee in the morning! The popular South African biscuit that we all know and love.
4 (4 x 250 ml) cups oats
3 cups (3 x 250 ml) desiccated coconut
1 ½ (375 ml) cups granulated sugar
1 cup (250 ml) Flour (all purpose)
1 cup (227 grams) butter (salted)
3 tablespoons (23.4 grams) golden syrup.
¼ (60 ml) cup milk
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons (14 grams) baking soda (bicarbonate of soda)
vegetable or canola oil spray for baking tray.
Preheat the oven to 325 degrees F. (160 C) Set die oven rack in the middle.
In a large bowl, mix all the dry ingredients (except for baking soda) very well.
Melt butter and syrup in a small bowl in the microwave – about 1 minute. Allow to cool for 5 minutes.
Stir baking soda into ¼ cup milk, making sure it dissolves completely.
Add the cooled butter mixture and the milk mixture to the dry ingredients and mix very well.
Distribute evenly on prepared baking dish. Press down very well.
Use the rolling pin to compact and even out.
Bake for 25 to 35 minutes until golden brown. Rotate pan after 16 to 18 minutes. Cover with foil after 15 minutes. Turn the oven down slightly for the last five to ten minutes of baking.
Remove from oven and set on wire cooling rack for 10 to 12 minutes. Cut them while still warm into 1 1/2 inch squares, with a sharp, knife, preferably with a round tip.
Allow to cool completely before removing from pan.
The longer you bake them the more “crunchy” they will get. If you prefer them more “chewy” just bake them for less time. (23 to 30 minutes)
Cut into small squares.