South African Crunchie Recipe

South African Crunchie Recipe

I love crunchies. There was a time in my early twenties when I made this recipe really often.

Crunchies remind me of school and my childhood, and this version with the chocolate and seeds reminds me of an adult boujee version. Nevertheless, these crunchies taste really good.

I have added less sugar as I don’t like it to be so sweet. Feel free to adjust the recipe and add in an extra 1/4 cup of sugar if you prefer a sweeter crunchie.

INGREDIENTS

  • 200g Butter
  • 2 Cups Oats
  • 1 Cup Desiccated Coconut
  • 1 Cup Flour
  • 1/2 Cup Sugar
  • 1 Tablespoon Golden Syrup/Honey
  • 1 Teaspoon Bicarbonate of Soda
  • 1/2 Slab of Chocolate, Melted
  • 1/2 Cup Almond Flakes
  • 2 Tablespoons Mixed Seeds

METHOD

  1. Melt the butter and syrup together.
  2. Add the bicarbonate of soda to the butter mixture.
  3. Mix in the dry ingredients until everything is combined.
  4. Transfer the crunchie mixture into a baking tray and flatten. You can score the flattened mixture so that it’s easy to cut.
  5. Bake for 15 minutes at 180 degrees Celsius, or until 20 minutes for a crunchier crunchie.
  6. Once the crunchies have baked, allow them to cool down and drizzle over the melted chocolate.
  7. Top with mixed seeds and almond flakes.
  8. Slice and enjoy!