Crunchies - The South African Way
Deliciously golden and crunchy, these traditional South African crunchies leave no stone unturned when it comes to delivering the ultimate biscuit experience.
Servings: 48 Biscuits
Ingredients
- 1½ cups White Sugar 375ml
- 125 gram Butter
- 2 tbsp Honey or Syrup 30ml
- 2 cups Oats 500ml
- 2 cups Coconut 500ml
- 1 cup Flour 250ml
- ¼ tsp Salt 1ml
- 1 Egg Whisked
- 2 tsp Bicarbonate Soda 10ml
Instructions
- Preheat the oven to 180° Celsuis (350°F).
- Prepare an ovenproof dish.
- Melt the sugar, butter, and syrup in a pot over low heat.
- In a separate bowl mix the oats, coconut, flour, and salt. Put the sugar mix to the side to cool slightly.
- Mix the egg and bicarbonate of soda into the chilled sugar mix and stir vigorously. Add the flour mix as soon as the bicarb starts foaming and continue to combine.
- Press the crunchie mix into a well greased baking tray by using the back of a metal spoon. Alternatively, use a sheet of wax paper and press down firmly. The mixture need to be compacted well.
- Bake at 180 degrees Celcius for approximately 20 minutes or until golden brown.
- Remove from oven and cut immediately, but let cool down in the tray. If you wait until they have dried out they will be too crisp to cut.