Easy Nut & Cranberry Crunchies Recipe
Crunchies (a slang South African term) or Oatmeal Cookies are one of my favorite types of biscuit. This easy nut and cranberry crunchies recipe is perfect for lunchbox snacks. With a step by step guide, you'll be baking them again and again!
Equipment
- 1 Baking Sheet
Ingredients
Ingredients:
- 2 cups Cake Flour
- 1 cup Sugar White or Brown
- ¼ tsp Salt
- 1 tsp Baking Powder
- 2 cups Rolled Oats
- 2 cups Desiccated Coconut
- ½ cup Dried Cranberries Chopped
- ½ cup Cashew Nuts Chopped
- 6 tbsp Golden Syrup
- 250 grams Baking Margarine
- 1 tsp Baking Soda (Bicarb)
Instructions
Method:
- Sift the flour, sugar, salt and baking powder together in a mixing bowl.
- Add the oats, coconut, cranberries and cashew nuts, and give it a stir with a wooden spoon to evenly distribute the ingredients.
- Place the syrup, butter and baking soda together in a pot on the stove (on a medium heat) and heat until the butter has melted and the ingredients have combined.
- Pour the melted ingredients into the dry ingredients and combine using a wooden spoon (or your hands if you don't mind getting them a little dirty).
Baking Tips & Oven Temperature:
- Grease your baking tray with a little butter, and empty the mixture onto it. Flatten it down with a spoon or spatula to ensure it's evenly spread (you can apply a fair amount of pressure to make it knit nicely together).
- Place the tray in the center of your oven, and bake at 140° C or 284° F for 30 - 35 minutes (until just golden on top).
- Before pulling the tray out of the oven, turn the oven off (leaving the oven door open) and leave the tray in there for about 10 - 15 minutes. This will ensure that the crunchies have a slight crunch to them.
- Pull the tray out of the oven, and leave it to cool for a further 20 minutes. Then slice them into 5cm X 5cm squares using a kitchen knife.
- If you'd like to spruce them up a little, melt roughly 40g of white chocolate and drizzle it over the crunchies (from side to side).