These are one of the most popular South African biscuits that we all know and love. What sets them apart is that these bars are sweet, salty, crunchy, spicy, buttery and oh so delicious! Wanting something a bit healthier…just add some pumpkin seeds, sliced almonds and cranberries.
CRUNCHIES
Author: Fazila Olla-Logday
Recipe type: Baking
Cuisine: South African
These are one of the most popular South African biscuits that we all know and love. What sets them apart is that these bars are sweet, salty, crunchy, spicy, buttery and oh so delicious! Wanting something a bit healthier...just add some pumpkin seeds, sliced almonds and cranberries
Ingredients
- 2 cups (500ml) Oats
- 1 cup (250ml)Coconut desiccated
- 1 cup (250ml) Sugar
- 1 cup (250ml) Flour
- 1 tsp Cinnamon ground
- ½ tsp Ginger
- pinch of Salt
- ⅔cup (150 gr) Butter
- 2 Tbles Honey or golden syrup
- 1 tsp Bicarbonate of soda
- ¼ cup Milk
Instructions
- Preheat the oven to 160°C
- In a large bowl, mix all the dry ingredients (except for bicarbonate of soda)very well.
- Melt butter and honey or syrup in a small bowl in the microwave – about 1 minute. Allow
to cool for 5 minutes. - Stir in the bicarbonate of soda making sure it dissolves completely.
- Add the cooled butter mixture to the dry ingredients and mix very well.
- If the mixture seems a bit dry add the milk
- Press the mixture evenly into a greased Swiss roll tin(you can use an empty jar with a rounded bottom to smooth out the mixture) and bake for 20-25 minutes until golden brown.
- 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 5 minutes before cutting into small squares with a sharp knife.
Variation: Add 50gr of each of the following
- Pumpkin Seeds,
- Sliced Almonds
- Cranberries
Notes
Honey will yield a softer chewy biscuit and golden syrup a crunchier texture.
