One day, Ronelle Hart was overcome with nostalgia and a craving for the golden oat crunchies of her childhood. Once she had unearthed and dusted off her mother’s old cookbook, Ronelle pages through the baking-stained pages only to find this delicious traditional South African oat crunchies recipe from her past…
We love whipping up a batch for friends and family, and it’s the perfect accompaniment to serve with your morning tea or coffee.
ALSO TRY: oat and cranberry crunch cookies
- 375g butter
- 10ml (2 tsp) bicarbonate of soda
- 30ml (2 tbsp) milk
- 45ml (3 tbsp) golden syrup
- 230g Tiger Oats (the big flakes)
- 340g cake flour, sifted
- 200g desiccated coconut
- 275g sugar
- pinch salt
Preheat the oven to 180°C. Grease and line the base of a 40cm x 30cm roasting tray.
Melt the butter in a large pot over medium heat.
Add the bicarbonate of soda to the milk, mix well and allow to dissolve.
Add the syrup and bicarb-milk to the butter and mix to combine – it will foam slightly.
Mix all of the dry ingredients together. Add to the wet ingredients and stir. Work it through with your fingers until well mixed. Press the mixture firmly into the baking tray and bake in the oven until golden brown, about 30 minutes. Keep an eye on them, so that they don’t burn.
Allow to cool slightly before cutting into 4cm squares while still a little soft. Gently remove from the baking tray when completely cool and enjoy.
Craving chocolate instead? Make these triple chocolate almond cookies!