South African Crunchies Recipe

South African Crunchies Recipe
Have you ever wondered what South African kids have grown up eating? Me neither. But since being quarantined at home, I’ve found lots of recipes that I wouldn’t otherwise have noticed or tried. Apparently South African Crunchies are as popular in South Africa as brownies are in the US. They are similar to Anzac Biscuits which are popular in Australia. These easy bars contain golden syrup – a staple in the UK, South Africa, and Australia. If you can’t find it, you can use corn syrup, but the flavor is different. It is worth looking for, since it’s used in dozens of recipes, and is very distinctive.
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While my first batch of South African Crunchies turned out yummy, my bars were very crumbly. I made a little more syrup the second testing, and they turned out fabulous. This is one of those recipes that is perfect on a cookie platter, or just served with pudding or ice cream. Just like their name, they are crunchy, and are reminiscent of granola bars. You can add slivered or sliced almonds, or raisins or dried cranberries – just reduce the oats a little so there is enough syrup to bind the ingredients together.

32 Squares


1 3/4 sticks butter
1 cup sugar
2 1/2 tablespoons golden syrup, (or corn syrup)

1 teaspoon (rounded) baking soda

2 cups rolled oats
1 cup whole wheat flour
1 cup unsweetened coconut
zest of 1 orange

  1. Preheat oven to 350º.
  2. Spray a 9" x 13" shallow baking dish with non-stick spray.
  3. Measure the butter, golden syrup, and sugar into a large saucepan.
  4. Cover the pan and bring to a boil; when boiling, uncover and stir well.
  5. Turn off the heat and add the rounded teaspoon of baking soda and stir; mixture will bubble up.
  6. Measure the flour, oats, coconut, and orange rind into a large mixing bowl.
  7. Pour the butter mixture over the oat mixture and stir until all ingredients are moistened (the K-hook on the mixer is very helpful, if available).
  8. Press the mixture into the prepared baking dish; make sure it's pressed down as much as possible.
  9. Bake 15 minutes or until golden brown.
  10. Remove from the oven, let sit 10 minutes, and use a sharp knife to cut into 32 squares.
  11. Let the bars cool thoroughly, then re-cut the bars. Store in an airtight container.

Amount Per Serving
Calories 88 Calories from Fat 24
Percent Total Calories From:
Fat 27% Protein 7% Carb. 66%

Nutrient Amount per % Daily
Serving Value
Total Fat 3 g 4%
Saturated Fat 2 g 9%
Cholesterol 2 mg 1%
Sodium 9 mg 0%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 5%
Sugars 6 g
Protein 2 g

Vitamin A 1% Vitamin C 3% Calcium 0% Iron 3%







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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.