They are golden. They are original. They are irresistible… They are CRUNCHIES!!
I have tried a few crunchies in my time, ok a lot of crunchies but none come close to my Gran’s crunchie recipe. They are crunchy on the outside and soft in the centre, not too sweet, and just syrupy enough to achieve that hint of caramel to delight the taste buds. I’ll be sharing a few healthier crunchie options with you soon, but these are by far the most scrumptious, they hit the spot if you are craving a sweet treat but don’t want to go too overboard….The oats are healthy!
I love making these crunchies because my mom and I always end up talking about my Gran, and I like that. My only memories of her are from when she was sick. I was pretty young when she died and I’m not even sure if my memories are true memories or just images I have in my mind from what my mom has told me about her over the years.
But I like to think my Gran and I would have been close if we had had the chance. I have quite a few of her recipes that I make regularly. And even more that I found recently when I was packing up to move to Durban that I have never tried and plan to make soon.
I’m pretty sure I got my love of baking from her. From the recipes of hers that I have tried she seemed to know what she was doing for sure! Another family recipe that you HAVE to check out is my apple date cake with coconut crunch topping, this cake is special! I can’t get enough of it, I’ve made it in all shapes and sizes and I don’t think I’ll ever stop making it.
The most difficult thing about this recipe is waiting for the crunchies to cool so you can cut them up and eat them! Another super easy and scrummy recipe to try is my orange & strawberry breakfast muffins (sugar free).
- ¾ cup butter
- 1 tbsp syrup
- 1 tsp baking soda
- 1 cup flour
- 2 cups oats
- 1 cup coconut
- ½ cup sugar
- Melt butter and syrup in a small saucepan. Stir in baking soda and set aside.
- Mix the flour, rolled oats, coconut and sugar together in a large mixing bowl and then mix in the butter mixture.
- Press into a deep oblong pan. You want them about 1cm thick, if your pan is too big don’t worry, just finish off the edge neatly by pushing the mixture into a straight line (and leave an empty bit of pan), they won’t change shape much.
- Bake at 170°C for about 25 mins. They’re done when they are golden brown and you can really smell the oats cooking, they’ll be soft when you take them out of the oven, but they’ll crisp up as they cool.
- Allow to cool in the baking tray and then cut into squares.