When is a biscuit more than a biscuit?
When it’s a crunchie of course!
When my kids want to bake, I love to make these biscuits, it gives them a great chance to get their hands in the mixture and they love to push the batter into the tin with their tiny fingers. As a bonus, it’s quick enough to keep their attention. A success every time.
I usually double this recipe, so I have a full cookie tin, but the below recipe will make about 15 crunchies.
250g butter
15ml golden syrup
5ml bicarb
250ml coconut
250ml flour
3ml salt
500ml oats
250ml Demerara sugar
50g chopped macadamia nuts
50g Chopped dried cranberries
Preheat oven to 180⁰C
Grease a 20cm x 30cm baking tin
In a saucepan melt the butter and the syrup. Add the bicarb.
Mix all the remaining ingredients together in a large bowl.
Add the melted butter mixture and combine well.
Pour out batter into baking tin and press flat with the bottom of a glass.
Bake for 30 to 40 minutes until golden brown.
While still hot and in the baking tin, cut into squares.
Allow to cool in the tin.
Cranberry & Macdamia Nut Crunchies
250g butter
15ml golden syrup
5ml bicarb
250ml coconut
250ml flour
3ml salt
500ml oats
250ml demerera sugar
50g chopped macadamia nuts
50g Chopped dried cranberries
Preheat oven to 180⁰C
Grease a 20cm x 30cm baking tin
In a saucepan melt the butter and the syrup. Add the bicarb.
Mix all the remaining ingredients together in a large bowl..
Add the melted butter mixture and combine well.
Pour out batter into baking tin and press flat with the bottom of a glass.
Bake for 30 to 40 minutes until golden brown.
While still hot and in the baking tin, cut into squares.
Allow to cool in the tin.
