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    Home | Recipes | Biscuits and Cookies

    Published: Mar 7, 2022 · Updated: Mar 7, 2022 by Angie Dixon ·

    Crunchies (South African Oat and Coconut Bars)

    jump to recipe Pin
    Three crunchies stacked on each other.

    South African crunchies are a delicious, easy, traybake filled with oats, coconut and flavoured with golden syrup. This recipe whips up in a few minutes. If you love Anzac biscuits you will love these.

    Three crunchies stacked on each other.

    There are two types of crunchies in South Africa. One is a baked oat and coconut bar flavoured with golden syrup. The other is a chocolate bar which consists of a honeycomb covered in milk chocolate. Both are deliciously delightful in their own way.

    Crunchies (the baked biscuit bar that is) remind me of my childhood. They are a biscuit that was made in my family's kitchen, as well as my friend's and neighbours' family kitchens. These quick and easy biscuits were present at every bake sale. And very much like the Malva Pudding, every family has their own recipe.

    Jump to:
    • Crunchies vs Anzac Biscuits
    • What You Need for this Recipe
    • Substitutions/Variations
    • Making Crunchies
    • Pro Tips for this Recipe
    • South African Crunchies FAQ
    • Rate & Review!
    • Pin for Later
    • Recipe Card
    • Community Comments

    Crunchies vs Anzac Biscuits

    In my mind – they are pretty much the same biscuit, just formed differently. I had my suspicions the first time I tasted an Anzac biscuit here in New Zealand, way back in 2019.

    My hand-written crunchie recipe that I have been using for decades now was very similar to the many Anzac Biscuit recipes I had looked at.

    For the purpose of Salty Ginger – I stepped away from my handwritten and well-loved recipe to have a look at my 1978 copy of Cook and Enjoy It. Why you may ask? Well, I wanted to see what this classic recipe book had to offer in terms of a traditional crunchie recipe.

    My hand-written crunchie recipe and the multitude of Anzac biscuit recipes I looked at called for a 1 to 1 to 1 ratio of flour, oats and coconut, in cups that is. The Cook and Enjoy It recipe called for a 1 to 4 to 3 ratio of flour, oats and coconut. I played around with the ratios and came up with something in between this recipe and mine because at the end of the day I wanted a biscuit or cookie and not a straight-up granola bar.

    What I ended up with were the best South African crunchies recipes I could muster! Not as sweet tasting as my Anzac/Original Crunchie recipe, but equally delicious.

    Close up of a crunchie showing oats and coconut in the biscuit.

    What You Need for this Recipe

    Equipment

    This recipe requires a few mixing bowls, a kitchen scale, and 9"x9" or 23x23cm cake or brownie tin, and some baking paper.

    Ingredients

    Rolled oats and desiccated coconut make the crunchie, giving the…you guessed it, the crunch.

    Butter makes it better, but baking margarine will do fine.

    The golden syrup adds a nice light syrup flavour but can be substituted with honey or maple syrup.

    Milk or water to add a bit more liquid to the batter.

    Baking soda can be replaced with an equal amount of baking powder.

    White or brown sugar can be substituted for either in this recipe.

    Note - crunchies are egg-free oat and coconut bars.

    Crunchie ingredients in bowls.

    Substitutions/Variations

    Substituting Plain/All-Purpose/Standard Grade Flour with Self-Raising/Self-Rising Flour: If a recipe calls for ½ teaspoon to 1 teaspoon of baking powder per cup/150 grams of plain flour, simply use self-raising flour and leave out the baking powder. For recipes that need more than 1 teaspoon of baking powder per cup (150 grams) - simply add in the additional baking per cup (150 grams).

    For this recipe, I would substitute the flour gram for gram and remove the additional baking soda.

    Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

    Making Crunchies

    1 - Preheat the oven to 200°C/180°C Fan. Grease and line a baking sheet, slice tray or cake tin (about 23x23cm or 9"x9").

    2 - Combine the flour, oats, coconut, sugars, cinnamon and salt in a mixing bowl.

    3 - Melt the butter and golden syrup together either in the microwave or on the stovetop. Combine the baking soda and milk or water. Stir the baking soda mixture into the butter mixture.

    Dry ingredients whisked together.
    Melted butter and syrup with baking soda and milk.

    4 - Pour the wet ingredient into the dry ingredients and stir well until combined. Press the biscuit mixture into the bottom of the prepared tin and bake for 25 to 30 minutes. Rotate the tin halfway through the bake if needed.

    Remove from oven and allow to cool for 10 to 15 minutes before slicing into 20 equal slices.

    Wet ingredients added to dry ingredients in a bowl.
    Crunchie batter pressed into tin.

    View the web story here!

    Pro Tips for this Recipe

    You may need to rotate your biscuits halfway through, especially if your oven runs hot in a particular corner.

    Slice the crunchies while they are still warm!

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    Ovens and Air-Fryers

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    Bakeware: Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.

    All my recipes are currently tested at sea level.

    Storage and Freezing

    Crunchies can be stored at room temperature in an airtight container for 2 weeks.

    South African Crunchies FAQ

    Can I make South African Crunchies with honey?

    Yes! I have made crunchies using honey before and the result was a delightfully honey flavoured biscuit. For this recipe, in particular, substitute out the golden syrup with an equal amount of honey.

    Can I make crunchies with baking powder instead of baking soda?

    Yes - simply substitute the baking soda with baking powder for this recipe.

    What is golden syrup?

    Golden syrup or light treacle is an inverted sugar syrup that is made by refining sugar through the addition of an acid. It has a similar consistency to honey.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Pin for Later

    Crunchies viewed from above.

    Recipe Card

    Three crunchies stacked on each other.

    Crunchies (South African Oat and Coconut Bars)

    Angie Dixon
    Crunchies are a delicious, easy, traybake filled with oats, coconut and flavoured with golden syrup. This recipe whips up in a few minutes. If you love Anzac biscuits you will love these.
    4.8 from 22 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 10 minutes mins
    Cook time.Cook Time 25 minutes mins
    Total time.Total Time 35 minutes mins
    CourseCourse Dessert, Snack
    CuisineCuisine South African
    Servings 20 crunchies

    Equipment

    • 9x9 Inch (23x23cm) Square Cake Pan

    Ingredients
     
     

    • 150 grams rolled oats
    • 150 grams desiccated coconut
    • 150 grams plain flour (all-purpose/standard grade)
    • 100 grams white granulated sugar (caster/granulated)
    • 55 grams light brown sugar
    • 1½ teaspoon ground cinnamon (optional)
    • ½ teaspoon table salt
    • 125 grams butter (1 stick plus 1tbsp)
    • 90 grams golden syrup (maple syrup/honey)
    • 4 tablespoon milk or water
    • ½ teaspoon baking soda (bicarb/bread soda)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 200°C/390F. Grease and line a baking sheet, slice tray or cake tin (about 23x23cm or 9"x9").
    • Combine the flour, oats, coconut, sugars, cinnamon and salt in a mixing bowl.
      150 grams rolled oats, 150 grams desiccated coconut, 150 grams plain flour, 100 grams white granulated sugar, 55 grams light brown sugar, 1½ teaspoon ground cinnamon, ½ teaspoon table salt
    • Melt the butter and golden syrup together either in the microwave or on the stovetop.
      125 grams butter, 90 grams golden syrup
    • Combine the baking soda and milk or water. Stir the baking soda mixture into the butter mixture.
      4 tablespoon milk or water, ½ teaspoon baking soda
    • Pour the wet ingredient into the dry ingredients and stir well until combined. Press the biscuit mixture into the bottom of the prepared tin and bake for 25 to 30 minutes. Or until they have nice deep golden brown colour. Rotate the tin halfway through the bake needed.
    • Remove from oven and allow to cool for 10 to 15 minutes before slicing into 20 equal slices.

    Notes

    Butter can be substituted with baking margarine or vegan alternatives.
    Golden syrup can be substituted with honey or maple syrup.
    Rolled oats can be substituted with steel-cut oats.
    Baking soda can be replaced with an equal amount of baking powder.
    White or brown sugar can be substituted for either in this recipe.
    For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

    Nutrition

    Serving: 1crunchie | Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Sodium: 158mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
    « Pannekoek – South African Pancakes
    Chocolate Bundt Cake with Dulce de Leche »

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jenny says

      November 08, 2023 at 2:54 pm

      If I dont use coconut, how much of the oats and/or flour should I use instead?

      Reply
      • Mary-Lou Watkins says

        November 08, 2023 at 3:16 pm

        Hi. I have not tested a no-coconut crunchie recipe. So I can't be sure of the exact extra amount of oats but would probably use the same amount as there is coconut in the recipe. But I cannot guarantee the outcome.

        Reply
      • Henk Dunckley says

        January 20, 2024 at 1:18 am

        Hi. Thanks for your suggestions... my new favorite cookies! Practice do make perfect!
        With another few attempts we have perfected your crunchie recipe in our airfryer oven... 175°C max for 35 minutes with the fan on, and then another 7 minutes rest in the warm oven to "dry out" a little. They come out deliciously yummie everytime, not burned, not dry or over-baked, just perfect!

        Thank you for your recipe and advice.
        Ps, we have now memorized the ingredients, quantities and of course baking time, temperature etc. and baking paper makes an easy to clean perfect bake...

        Reply
        • Mary-Lou Watkins says

          January 20, 2024 at 7:42 am

          That's fantastic news!

          Thank you for letting me know, and I'm sure this will help other readers as well. Love that you have the ingredients and everything memorised 🙂 I seem to have lost that with all the recipes I make now.

          Reply
    2. Henk says

      November 04, 2023 at 5:28 am

      5 stars
      Hi Mary-Lou, thanks for this recipe. I made it a few times and it came out perfect mostly, although once it burned at 180°C at 30 minutes with the airfryer fan on... is 180°C recommended for this type of airfryer oven or is it too hot; 30 mins. too long? (It is a bit of a try and try again affair for me)

      Reply
      • Mary-Lou Watkins says

        November 04, 2023 at 8:48 am

        Hi,

        Thank you so much! I'm glad to hear you like the recipe! It is definitely one of my favorites 🙂

        All the temperatures stated on my site are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F - and I'll add this into the recipe card as well.

        Air-fryers are basically small fan-forced ovens and the temperature must be reduced by 20°C.
        Overall, most recipes state a temperature for conventional ovens unless they say "fan", because it is recommended that baking typically take at a more "gentle" speed. That being said, I have baked in a fan-forced oven successfully before. I have left a link for my ovens article for further reading. I have never baked in an air-fryer, but would personally drop the temp by 20°C and check on the baked goods about 5-10 minutes before the stated time to get a handle on how quickly things bake in the smaller oven.

        Keep in mind that most recipe books and/or blogs are written for conventional temperatures, but again, because all ovens are different, it is something you need to learn and become acquainted with typically through trial and error. But the crunchies or Anzac biscuits are the easiest recipes to test and gauge how your specific oven/air-fryer is fairing.

        Best of luck!
        ML

        Reply
    3. Aislinn says

      January 11, 2023 at 4:24 am

      This looks delicious but will instant oats also work for this recipe?

      Reply
      • Mary-Lou says

        January 11, 2023 at 10:10 am

        Hi!

        Thank you. I haven't tried instant oats in this recipe, but it might work if it's the plain unflavoured, unsweetened quick oats. However, definitely stay away from the flavored instant oat packages.

        Happy Baking!
        Mary-Lou

        Reply
    4. Geneveve says

      November 01, 2022 at 5:41 am

      Hi! I would love to try making this recipe for some gluten free vegan friends… do you think I could substitute coconut oil for the butter? And would I be able to use oat flour instead of wheat flour or should I stick to a gluten free baking/all purpose flour?

      Thanks!

      Reply
      • Mary-Lou says

        November 01, 2022 at 8:20 am

        Hi,

        I had someone comment either on one of my pins or on whisk and I can't find it regarding a vegan version, I'm pretty sure they used vegan butter, so I would give coconut oil a bash. No harm in experimenting!

        In regards to what type of flour - I would stick to gluten-free baking/all-purpose flour. As that is the only type of gluten-free flour I have successfully used in some of my other recipes (such as my brownies - haven't tested them on crunchies yet). I don't know how oat flour would react or if it would need additional moisture or less moisture from the butter/oil.

        Best of luck!
        Mary-Lou

        Reply
    5. Janet says

      September 26, 2022 at 6:22 pm

      How do I prevent the crunchies from being so crumbly?

      Reply
      • Mary-Lou says

        September 27, 2022 at 9:08 am

        Hi Janet,

        From the description of "crumbly", I have perhaps a few suggestions to make sure the crunchies come out perfectly next time.

        The first is to make sure the dry ingredients (specifically the oats, coconut and flour in this case) are properly measured out (especially if using cups - all cup measurements should be level, when measuring flour, the flour should be fluffed up, placed into the cup using a spoon and then levelled off with the back of knife). If you are looking for a recipe with a higher ratio of wet to dry ingredients you can also use my Anzac biscuit recipe and bake them as a crunchie (or slice as they are called here in New Zealand).

        If the measurements are not the issue, I would suggest really pressing the crunchie mixture into the baking vessel before baking.

        Regards

        Reply
    6. Marsh Moodley says

      July 29, 2022 at 7:36 pm

      5 stars
      I made these on 2 days ago and I just ate the last one now, not bad for my first attempt, not as crispy as I would have liked, but I know what I need to change next time (tonight). It was too thick, so will spread it out thinner before baking. So today I will double the recipe and use 2 large oven trays. I drizzled chocolate on the top, it was just amazing.

      Reply
      • Mary-Lou says

        July 30, 2022 at 12:58 pm

        That's great! Thank you for you feedback! In my opinion - chocolate drizzles make everything better!

        Reply
    7. Candice says

      November 08, 2021 at 7:05 pm

      Hi, Would 1 cup self raising flour be ok to substitute for (plain flour + baking powder)? Thanks!

      Reply
      • Mary-Lou says

        November 09, 2021 at 8:24 am

        Hi Candice

        The self-raising flour substitute should work 100%.

        I've included my explanation as well at the bottom (which is what I've been adding to all my latest recipes, and will be added when I update this post in the future) to just help anyone else out.

        Baking Soda (Bicarbonate of Soda)/Baking Powder Substitutes: 1 teaspoon of baking powder = 1/4 teaspoon baking soda

        Substituting Plain/All-Purpose/Standard Grade Flour with Self-Raising/Self-Rising Flour: If a recipe calls for ½ teaspoon to 1 teaspoon of baking powder per cup/150 grams of plain flour, simply use self-raising flour and leave out the baking powder. For recipes that need more than 1 teaspoon of baking powder per cup (150 grams) - simply add in the additional baking per cup (150 grams).

        Regards
        Mary-Lou

        Reply
    8. Lucy says

      October 12, 2021 at 3:34 am

      What temperature must the oven be for this recipe?

      Reply
      • Mary-Lou says

        October 12, 2021 at 7:36 am

        Hi

        The oven temperature is 180°C.

        Regards,
        Mary-Lou

        Reply
        • Lucy says

          November 14, 2021 at 9:43 pm

          Thank you so much! I did try these and they turned out delicious. Thank you for the recipe

          Reply
          • Mary-Lou says

            November 15, 2021 at 8:06 am

            It's a pleasure! I'm so happy you found these crunchies delicious!

            Reply

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