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South African Honey Crunchies

22nd August 2016


Home Economics. If there’s one thing I took away from my standard 8 (that’s grade 10) class, it’s this South African Honey Crunchies recipe. Sweet – yet not overpoweringly so – and crumbly, this treat is perfectly balanced to make one of the most delicious treats to come out of South Africa. So there I was, apron on, fingers carefully pressing the mixture into the pan thinking, ‘now this I can do’, and if 16 year-old-me found it simples, then it REALLY is simple. Give it a go!

Ingredients for your South African Honey Crunchies:

170g butter
1.5 tablespoons of syrup (you can use honey)
1 teaspoon baking soda
1/2 cup of granulated sugar
1/4 cup of brown sugar
1/2 teaspoon salt
1 cup desiccated coconut
1/3 cup almond slivers
1.5 cup Jungle Oats
1 1/4 cup Snowflake Cake Flour
a teaspoon cinnamon
1 teaspoon nutmeg


Start your South African Honey Crunchies, by preparing a baking sheet with Cook & Spray or by greasing it with butter. TIP: We recommend a 8×8 (inch) tray, but you could use any other sheet – it’ll just affect the shape of your crunchie. Also, remember to preheat your oven to 160°C.Next, melt your butter, syrup, salt and both sugars together in a saucepan. Once smooth, add the baking soda and mix well.
Thoroughly mix your oats, flour, coconut, almonds and spice together in a large bowl, before adding your butter mixture to it and stirring it through.
Transfer the end result to your greased baking tray and press it down. TIP: Use some parchment paper when working with it, as it doesn’t stick.
Bake for 15 minutes, before turning the temperature down to 150°C and bake for another 10 minutes or until golden brown. TIP: Have a peek after 20 minutes to make sure it doesn’t burn.
Remove, cool completely and then cut into squares. TIP: Store in an airtight container for up to a week.

Recipe adapted from African Bites

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