The best South African crunchie recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
24
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Course
Baked Goods
The best South African crunchie recipe
Description
This South African Crunchie recipe blends cake or all-purpose flour with rolled oats and desiccated coconut to form the dry base. A melted mixture of salted butter, golden syrup, and sugar is heated until bubbling, then bicarbonate of soda is stirred in to create a fluffy, mallow-like texture through aeration. This is combined with the dry ingredients to form the batter.
The batter is gently pressed into a greased or lined baking tray. Thinner layers yield crisper crunchies, while thicker layers produce a chewier texture. Baking proceeds first at 180°C (350°F) for 15 minutes, then the oven temperature is reduced to 160°C (325°F) for an additional 10 minutes until golden brown. Monitoring is important to prevent burning.
Once cooled in the pan, the crunchie can be cut into squares. They can be stored in an airtight container for up to four weeks, maintaining freshness and crispness over time.
Ingredients
- 120 grams cake flour 1 cup, or all-purpose flour
- 200 grams rolled oats 2 cups, whole
- 80 grams desiccated coconut 1 cup
- 230 grams butter salted
- 190 grams white sugar 1 cup, or light brown sugar
- 1 Tbs golden syrup
- 1 tsp bicarbonate of soda
Instructions
- Pre-heat the oven to 180 degrees C / 350F
- Mix the flour, oats and coconut in a bowl.
- Melt the butter in a small pot and then add the syrup and sugar and heat.
- When the butter is bubbling, add the bicarb (baking soda) and stir through and remove from the heat. It should bubble and form a fluffy mallow texture.
- Pour the butter mixture into the dry ingredients and stir together by hand.
- Using the back of a metal spoon, gently press the crunchie mixture into a greased or lined baking tray (aprox 30cm x 20cm or similar depending on how thick you like the crunchies. A thinner layer will make crisper crunchies and a thicker layer will make them chewier.
- Bake for 15 minutes at 180 C/350F then turn the oven down to 160C/325°f and bake for a further 10 minutes until golden brown. Keep a close eye as they can burn easily
- Allow to cool in the pan before slicing into squares.
Notes
- Press the mixture evenly in the pan; thinner layers produce crisper crunchies, thicker layers yield chewier texture.
- Bake first at 180°C then lower to 160°C to achieve a golden brown color without burning.
- Keep a close eye during baking as the crunchies can burn easily.
- Store in an airtight container to keep fresh for up to 4 weeks.
User Reviews
Overall Rating
5
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