Friday, 30 March 2012

Flapjacks are just not crunchies

The girlies & I love going out walking with our flasks, cake or biscuits to just enjoy our beautiful Shropshire scenery or to get out & catch up with each others busy lives.

Daughter & I took along a flapjack on a walk but we both said that 'a flapjack is just not a crunchie.'

One of our favourite treats are crunchies - a South African flapjack type biscuit that travels rather well on our walks.

It has a firmer texture than flapjacks & it is something that I remember fondly from my childhood as my mother used to make them for us ...

So it was back to baking our familiar crunchies ...

If you have never tried them, have a go & let me know if you are won over ....

Crunchies by Annette Human
250g butter or margarine
30 ml golden syrup (rinse the measuring spoon in cold water & the syrup won’t stick)
10ml bicarbonate of soda
200g (250ml) of white sugar
160g (500ml) of oats
140g (250ml) cake flour
80g (250ml coconut
2ml salt

Melt the butter or margarine and golden syrup together. Add the bicarbonate of soda and mix. Mix in the white sugar, oats, cake flour, coconut & salt. Add to the syrup mixture.
Press into a swiss roll pan and bake for about 20 minutes in a preheated 160 C oven until lightly brown. Allow to cool slightly in the pan then cut into squares or your preferred size.

Cut into squares before it cools & hardens or it will not cut easily.

Store in a container & enjoy

Happy baking - please let me know how you like it if it is your first try ♥
Dee ~♥~


  1. those crunchies were absolutely delicious and glad that you have given the recipe as i definitely plan to make them.

  2. You are most welcome my dear .... make them & enjoy the memories xx

  3. Looking forward to baking again ��

    1. Hi Shells, you are a good baker & these are very quick & easy so let me know how it goes xx


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