Crunchies are kind of like the South African equivalent of a flapjack although crunchier (hence the name) and less sweet and sticky. I grew up eating loads of these since they’re eggless and my brother was allergic to eggs as a child so baked treats he could eat were quite limited. I recently found this recipe on Pinterest and decided to make these as a snack since oats is supposed to aid breast milk production. Also they are just yummy!
Adapted from Drizzle and Dip
2 cups oats
1 cup flour
1 cup dessicated coconut
1 tablespoon golden syrup
1 cup brown sugar
1 teaspoon bicarbonate of soda
Preheat your oven to 180 C and line a 20cm x 30cm baking tray with greaseproof paper.
Stir together the oats, flour and coconut in a large bowl.
Melt the butter in a medium saucepan over a medium heat. Stir in the golden syrup and sugar and continue to heat. When the butter is bubbling add the bicarbonate of soda a stir through. It will bubble up.
Stir the butter mixture into the oats mixture until well mixed. Use a metal spoon to press the mixture into the prepared baking tray.
Bake in the middle of the oven for 15 minutes, then turn down the oven to 160 C and bake for 10 more minutes. Keep an eye on it because it can burn fast!
Allow to cool in the tin before cutting.
Makes 24 squares