The South African Crunchie

17 June 2012

It's Sunday - which means baking in my house. I love baking, it calms me and I love the fact that at the end of it all I have a creation that normally looks and tastes delicious! Today I decided that something traditionally South African was needed.  It is a must for me to have a few of my South African favourites on a frequent basis; namely biltong, smarties (yes they do taste different in the UK!), peppermint crisp tart, rooibos tea, Ghost Pops and of course crunchies.

The UK flapjack has been compared to a crunchie but for me the crunchie wins through and through.

180g butter
2 cups oats
1 cup coconut
1 cup sugar
1 cup flour
2 tbspn syrup
1 tspn bicarb

Mix together the dry ingredients.
Melt the butter and syrup and add the bicarb until it froths.
Add to the dry ingredients.
Press mixture into a greased tray and cook at 180 degrees for 20 - 30 minutes.

Tip: Once cooked, cut into squares at put back into the oven (switched off) to dry out.
        Add more syrup if you want a more gooey texture.

Enjoy with a cup of rooibos tea.


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