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These oat biscuits are a staple in South African homes, everyone loves a Crunchie.They are a quick, easy and economical way to fill a biscuit tin. A great lunchbox, afternoon snack or bake sale item that always sells.
Recipe type: Biscuit Recipe
Cuisine: South African
Servings: 25
  • 2 cups Plain Flour
  • 2 cups Desiccated Coconut
  • 1 ¼ cups Light Muscovado Sugar
  • 2 cups Porridge Oats
  • 2 teaspoons Bicarbonate of Soda
  • 2 tablespoons Golden Syrup
  • 250g Butter
  1. Set the oven to 160℃.
  2. Line a tray 30cm x 20cm with grease proof paper.
  3. Mix all the dry ingredients together in a large bowl.
  4. Place the butter into a separate bowl and gently microwave until melted.
  5. Stir the syrup into the melted butter.
  6. Add the butter mixture into the dry ingredients and stir everything together until the oats are coated well in the butter and syrup.
  7. Spoon the mixture into the prepared tray and firmly press the oats into the tin and bake for 20 minutes or until golden brown.
  8. As soon as the crunchies are cooked, cut into the desired shapes and sizes. (See notes)
  9. Do this while the mixture is still warm, as when they cool they are too brittle to cut without crumbling.
  10. Enjoy your simple yet delicious treat.
Set the oven to 160℃.
You can make these Crunchies in any tin you have or any depth you want, they are not fussy.
Make sure you really press the oat into the pan this will ensure the mixture form a biscuit and not a cooked crumbs.
Work quickly the to cut into your desired shapes.
I like to cut a ⅓ of the tray into long bars, ⅓ into squares and a ⅓ into diamonds shapes.
That way you can have some for lunch boxes, some as a little treat and the diamond shaped crunchies can be offered to a friends who pop in for a coffee.
Recipe by Marissa's Recipes & Ideas at