Classic Coconut Crunchies
Crunchies are a beloved South African classic for good reason. These golden oat and coconut bars strike the perfect balance between crisp and chewy, with rich buttery notes and a subtle caramel hint. One batch never lasts long!
Ingredients
- 310ml 1¼ cups flour
- 310ml 1¼ cups breakfast oats
- 310 1¼ cups coconut
- 125ml ¾ cups white sugar
- 40ml 4 tsp golden syrup
- 125ml ½`cup butter or margarine
- 5ml bicarbonate of soda
- 45-60ml boiling water
Instructions
- Combine the dry ingredients.
- Melt the Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.
- Mix together with the dry ingredients.
- Press the mixture into a Swiss Roll tin (or for a thicker crunchier biscuit, bake in a square 20 cm x 20 cm tin) and bake for 20 minutes at 150°C. Gently press down the sides if they seem to rise too much.
- When light brown, remove from the oven and cut into squares. Switch off the oven. Return the crunchies to the oven for about 10 minutes to dry out.
- Allow to cool before placing them in a tin.