Crunchies or coconut oatmeal cookies are buttery, golden squares of sweet, crispy goodness enjoyed with a cup of milk for breakfast or tea for a mid-morning or afternoon pick me up. This crunchie recipe is so easy to make and even easier to eat that you can make up a batch any time.
Growing up, Crunchies was one of my aunt Josephine’s staples that she always made for special occasions and family gatherings. For as long as I can remember it has been one of our family favorite golden syrup recipes, and nothing I’ve tasted elsewhere even comes close to the crunchy texture and not overly sweet golden syrupy flavor.
One of my colleagues at work has claimed that these crunchie cookies are addictive because once you’ve had one, you only want more and more.
The ingredients for these crunchy oat biscuits are remarkably ordinary. Rolled oats, coconut, fine granulated sugar and flour are moistened with melted butter, golden syrup and bicarbonate of soda. After baking, the end result is extra-ordinary. Homemade crunchies is one of those easy to make South African snacks that you wonder why it’s taken you so long to for yourself.
When I lived in the UK I once bought something called flapjack, while I waited to take a train home from work. It looked like a South African cookie but the flavor and texture were disappointing. I never did acquire the taste for the soft, chewy flapjacks and much prefer our crispy crunchies recipe.
The first time that I made them in Dubai was for a year end afternoon tea that I was hosting for my department. Aside from the Crunchies, I also made a few other recipes that you can find on the blog.
- Whipped Yogurt Mousse,
- Caramel Peppermint Dessert
- Pecan Snowball cookies
- Decadent Chocolate cake with ganache
- Carrot and beetroot cake
- 120 grams coconut (approximately 375 ml or 1 1/2 cups)
- 195 grams cake or fine sponge flour (approximately 375 ml or 1 1/2 cups)
- 300 grams fine granulated sugar (approximately 375 ml or 1 1/2 cups)
- 270 grams rolled oats (approximately 750 ml or 3 cups, not easy cook or quick cook oats)
- 440 g butter
- 30 ml Golden Syrup (2 tablespoons, I use Lyle's as it is thick and gooey)
- 2 ml bicarbonate of soda (less than 1/2 tsp)
- Pre-heat the oven to 170 degrees Celcius or 150 fan / 325 F / Gas mark 3.
- Combine the coconut, cake flour, sugar and oats in a heatproof bowl and whisk a few times.
- Heat the butter and golden syrup then add the bicarbonate of soda when the butter mixture starts bubbling.
- Allow the mixture to bubble for one more minute, then add the hot liquid to the dry ingredients.
- Mix the ingredients thoroughly until the flour is incorporated and the oats and coconut are evenly coated.
- Empty the cookie mixture into an oven tray and ensure it is smooth, even and compact. You can use the bottom of a flat measuring cup to do this.
- Bake for 20 minutes, then cut, and turn the crunchies around on the cookie sheet and continue to bake on the other side for another 10 minutes to crisp it up.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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