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.


150 grams rolled oats (1½ cups) 150 grams desiccated coconut (1½ cups) 150 grams plain or standard grade flour (1 cup) 100 grams white or caster sugar (about ½ cup) 65 grams brown sugar (about ¼ cup) 2½ tsp ground cinnamon optional ½ tsp salt 125 grams butter (½ cup) 90 grams golden syrup (¼ cup) 4 tbsp milk or water ½ tsp baking soda

Whisk all the dry ingredients together in a large mixing bowl.

Melt butter and golden syrup together. Mix baking soda with milk and add to butter mixture.

Add the wet ingredients to the dry ingredients and mix until combined.

Press dough into the prepared tin and bake at 200°C/180°C Fan for 25 - 30 minutes.

Allow to cool slightly before slicing (while warm) into 20 pieces.