On Sunday 24th September we celebrated National Heritage Day in South Africa – a yearly reminder of the nation’s cultural diversity and a chance to celebrate our unity. Besides the obligatory braai (barbeque), I baked some traditional oat crunchies for tea on the weekend!
Made with oats, golden syrup and coconut, crunchies are the quintessential South African tea time treat! This is honestly one of the best crunchie recipes I’ve made (thanks to my sister, Vicki, for sending it to me) – so simple, all mixed in one bowl, and my only variation was adding 80g of pecan nuts. I used a greased 27cm x 17.5cm pan so they were thick and chewy – my perfect crunchie.
Best South African Oat Crunchie recipe:
3/4 cup butter
1 cup light brown sugar
1 cup flour, sifted
1 tsp bicarbonate of soda
2 tbsp Golden Syrup
1 cup desiccated coconut
2 cups rolled oats
80g pecan nuts, chopped
Preheat oven to 180-degrees Celsius. Lightly grease, or line, a 27cm x 17.5cm baking tin.
Melt the butter and golden sugar over a low heat or in the microwave and then add the sugar. Sift the bicarb and flour over the syrup mixture and mix. Add the oats, coconut and pecans and mix until incorporated.
Spread the mixture into the prepared baking tin and compact slightly. Bake for 20 minutes, cut into squares, and then cool in the tin.
Enjoy with a steaming mug of Rooibos tea or coffee, or as a lunch box treat for the kids!