SOUTH AFRICAN CRUNCHIES RECIPE

[Nat Quinn]

INGREDIENTS

• 170 g butter

• 1½ tablespoon golden syrup or honey

• 1 teaspoon baking soda

• ½ cup granulated sugar

• 50 g brown sugar

• ½ – 1 teaspoon salt

• 1 cup dry shredded coconut

• ⅓ cup sliced almonds

• 1½ cups of oats

• 1¼ cup flour

• 1 teaspoon cinnamon spice

• 1 teaspoon nutmeg spice

METHOD

• Prepare an 8×8 or 9×13 baking pan/sheet if you want thin crunchies – grease or spray with cooking oil. Set aside

  Melt butter, syrup, brown sugar, sugar and salt in a saucepan, until completely melted. You may do this in a microwave-safe bowl. Then add baking soda. Mix.

• Combine all the other ingredients in a large bowl – oatmeal, flour, coconut, sliced almonds and spices. Thoroughly mix.

• Pour butter mixture into the bowl of oatmeal mixture, and mix well.

• Press mixture into a greased baking pan. You may use parchment paper to smooth it out.

• Start baking at 162°C for about 10-15 minutes, then finish at 150°C for another 10 minutes or until golden brown, depending on your oven. Start checking after 20 minutes.

• Remove let it cool completely, then cut into squares and serve. You may store it in an airtight container for up to a week.

 

 

 

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