Crunchies are something a lot of South Africans grew up with, like Hershey’s Kisses in North America, or hot, roasted chestnuts in Europe. Yet, I never ever thought that they were in fact a purely South African treat.
“What are those?” I was often asked when giving out Cookie Gifts last year at this time.
“Crunchies. You know, like your Mum used to make.”
Blank stares all around. Which is when I discovered, with a little help from my friend Google, that the reason most people here in Toronto had never heard of a Crunchie is because they’d, well, never heard of Crunchies. Hmm. This didn’t seem right to me when I had such marvelous memories of my own Mum baking batches of them for us kids every winter and every birthday. Yummy, the smell of bubbling golden syrup, the crunchy, chewy squares we were somehow allowed to eat so many of. We never thought of them as even vaguely healthy as kids, when somehow healthy meant things like broccoli and lentils, blech, and yet, as an adult, I can see why these were the cookies our parents were so keen to get us eating. Not that they’re made of lentils, mind you, but when you compare them to so many of the other choices out there, they’re positively angelic, and getting children to eat their oats porrige … well, there’s more than one way to skin a cat. So here it is, North America. Go forth and Crunch for all you’re worth. You’ll not regret it.
1½ sticks butter
2 Tbsp golden syrup (eg: Lyles)
¾ cup sugar
1 tsp bicarb
1 cup whole wheat flour
2 cups whole rolled oats (not the quick cook kind)
1 cup coconut
1 Tbsp orange rind, finely grated
- preheat the oven to 350˚F
- melt the butter with the sugar and syrup. Bring to the boil and as soon as it starts to bubble, add the bicarb and mix, removing from heat
- mix all the dry ingredients in a large bowl and add the butter mix, using your hands if need be to mix evenly.
- press the mixture into a greased roasting tin or swiss roll tin, getting the mixture to about ½ an inch thick.
- bake for 15 minutes until golden brown. Remove from oven and allow to cool for a couple minutes before cutting into squares. Allow to cool for a further 10 mins before removing from pan.