Traditional Crunchies
These classic South African crunchies are the ultimate sweet treat, combining hearty oats, golden syrup, and a toasty coconut crunch. Perfectly golden and buttery, they strike a delightful balance between crispy edges and a chewy center. Whip them up in no time for a nostalgic snack that’s great with a cup of tea or as a lunchbox filler. Adjust the thickness to your liking for extra crispiness or chewiness!
| Cuisine | South African |
| Category | Baking |
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Total Time | 35 minutes |
| Servings | 24 servings |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease or line a baking tray (about 30cm x 20cm) with baking paper.
- 2
In a large bowl, combine the flour, rolled oats, and desiccated coconut. Give it a good mix.
- 3
In a small saucepan, melt the butter over medium heat. Add the sugar and golden syrup, stirring until the mixture starts to bubble.
- 4
Remove the saucepan from heat, add the bicarbonate of soda, and stir quickly. It’ll foam up into a fluffy, mallow-like texture.
- 5
Pour the warm butter mixture into the dry ingredients. Stir by hand until everything is evenly combined.
- 6
Spread the mixture into the prepared tray, pressing it down gently with the back of a spoon. For crispier crunchies, keep it thinner; for chewier ones, go thicker.
- 7
Bake at 180°C (350°F) for 15 minutes, then lower the oven to 160°C (325°F) and bake for another 10 minutes until golden brown. Watch closely to avoid burning.
- 8
Let the crunchies cool in the tray, then slice into 24 squares or rectangles while still slightly warm.
Nutrition Information
| Calories | 150 |
| Protein | 2g |
| Carbohydrates | 16g |
| Total Fat | 9g |
| Saturated Fat | 6g |
| Polyunsaturated Fat | 0.5g |
| Monounsaturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 20mg |
| Sodium | 90mg |
| Potassium | 50mg |
| Fiber | 1g |
| Sugar | 8g |
| Vitamin A | 200IU |
| Vitamin C | 0mg |
| Calcium | 10mg |
| Iron | 0.7mg |
Recipe Notes
Golden syrup – Adds a signature caramel flavor. Honey can work as a substitute, but it’ll be slightly less rich.
Texture tip – A thinner layer (about 1 cm) gives crispier crunchies, while a thicker layer (1.5–2 cm) makes them chewier.
Butter – Salted butter enhances the flavor, but if using unsalted, add a pinch of salt to the dry mix.
Storage – Keep in an airtight container for up to 4 weeks, or freeze for up to 3 months.
Baking tray size – A 30cm x 20cm tray works well, but a slightly larger or smaller tray is fine; just adjust thickness and check baking time.
Baking caution – Check the crunchies after 20 minutes total to prevent over-browning, as ovens vary.
Serving idea – Enjoy with coffee or rooibos tea for a true South African treat.
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