Dessert • Sweet
Ashleigh’s Crunchies
Employee Experience Specialist
This recipe for South African–style crunchies is one that my mom would bake for me and my brothers often. These always bring memories of comfort and warmth, especially during our first few winters in Canada.
Ingredients
- ½ cup butter or margarine
- 1½ cups sugar
- 2 tablespoons honey or golden syrup
- 2 cups rolled oats
- 2 cups desiccated coconut
- 1 cup (measured unsifted) flour
- 1 ml salt
- 1 egg, beaten
- 10 ml bicarbonate of soda (baking soda)
Instructions
Step 1
Preheat the oven to 180°C (350°F). Grease a 40 x 30 x 2 cm baking sheet or tin, or spray it with non-stick cooking spray.
Step 2
Melt the butter or margarine, sugar, and honey or golden syrup in a saucepan over low heat.
Step 3
Mix the rolled oats, coconut, flour and salt in a mixing bowl.
Step 4
Allow the sugar mixture to cool slightly. Stir in the egg and the bicarbonate of soda quickly. Add to the flour mixture when the bicarbonate of soda gets frothy. Mix well.
Step 5
Press the crumbs into the tin with your hands or a spatula.
Step 6
Bake on the middle shelf of the oven for 20 minutes, or until golden brown.
Step 7
Remove from the oven and cut into 5 cm squares immediately. Allow them to cool in the tin.
Step 8
Store in a sealed tin or sealed container at room temperature. Great to dip in tea as they get harder (if they last that long!). Makes four dozen crunchies.
Photos from Ashleigh
