Name: Coconut and Oat Crunchy biscuits recipe (Crunchies)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 120 grams medium dessicated coconut (approximately 375 ml or 1 1/2 cups); 210 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 cold butter (cubed); 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)

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Coconut and Oat Crunchy biscuits recipe (Crunchies)

Razena Schroeder

This home made South African Coconut and Oat crunchy biscuits recipe makes golden bars of buttery, sweet, crispy deliciousness perfect for a pick me up.

4.16 from 13 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Breads & Bakery

Cuisine South African

Servings

Calories 231 kcal

Ingredients

Dry ingredients

120 grams medium dessicated coconut approximately 375 ml or 1 1/2 cups
210 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

Wet ingredients

440 g cold butter cubed
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

Instructions

Heat the oven to 170C or 150C fan / 340 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 in a medium size pot on medium high, then add the bicarbonate of soda when the butter mixture starts bubbling.
Allow the mixture to bubble for exactly one more minute, then add the hot liquid to the dry ingredients. (I time this to ensure the bicarb doesn’t make the end result too dark).
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 remove from the oven and cut into squares or fingers. To make this easier, place another cookie sheet of the same size or larger, over the cut cookies and flip it over.
Separate the cookies and place the cookie sheet back in the oven to continue to bake on the other side for another 10 minutes to crisp it up.
Remove from the baking sheet and let cool completely on cooling racks then pack into a pretty airtight cookie jar or tin.

Nutrition

Calories: 231kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 10gCholesterol: 32mgSodium: 125mgPotassium: 64mgFiber: 2gSugar: 11gVitamin A: 367IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword easy baking, easy holiday baking, simple recipe

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