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Teatime Golden Oat Crunchies With Coconut and Golden Syrup for Tea Time
Teatime Golden Oat Crunchies with Golden syrup, oats, coconut and plenty of buttery goodness.
Additional Information
- Can this be frozen? Yes. Once completely cooled, wrap the crunchies well or place them in an airtight freezer container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature.
- How long can they be stored and how? Store the cooled crunchies in an airtight container at room temperature for about 5 to 7 days. Keep them somewhere cool and dry. They may soften slightly over time, especially in humid weather.
- Can I substitute the golden syrup? Light corn syrup can work if golden syrup isn’t available, although the flavour won’t be quite the same. Honey can also be used, but it will give the crunchies a noticeably different flavour and may make them a little softer.
- Can I use quick oats? Yes, but rolled oats give a better texture. Quick oats will make the crunchies finer and less chewy.
- What if the mixture seems too dry? Don’t add extra liquid straight away. Press a handful firmly in your hand first. The mixture is supposed to look crumbly before it goes into the tray, but it should hold together when compressed.
- What if my crunchies are falling apart? The most likely culprit is not pressing the mixture firmly enough into the tray or cutting them when they’re too cold. Press firmly before baking and cut them while they’re still warm.
- What if they’re too thick? A smaller baking tray will make a thicker layer, which can change the baking time and texture. Aim for approximately 1 cm thick for the best balance of crisp edges and a slightly chewy centre.
Why You Will Love and Enjoy Teatime Golden Oat Crunchies
- They’re buttery, crisp and packed with oats and coconut.
- The mixture comes together in one bowl with very little fuss.
- They’re especially good with a hot cup of tea when you fancy something sweet.
Teatime Golden Oat Crunchies
- Prep Time: 10
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: South African
Ingredients
Units
Scale
- 500 ml all purpose flour
- 500 ml granulated sugar
- 500 ml rolled oats
- 500 ml desiccated coconut
- 60 ml golden syrup
- 5 ml bicarbonate of soda
- 200 g butter
Instructions
- Preheat the oven to 350⁰F (180⁰C).
- Lightly grease a baking tray, ideally around 23 x 33 cm, so the mixture spreads to roughly 1 cm thick.
- If your tray is smaller, the crunchies will be thicker and may need a little extra baking time.
- In a large bowl, mix the 500 ml all-purpose flour, 500 ml granulated sugar, 500 ml rolled oats, and 500 ml desiccated coconut until evenly combined.
- Put the 200 g butter and 60 ml golden syrup in a small saucepan. Melt them together over low heat, stirring occasionally. Don’t let the mixture boil hard.
- Remove the saucepan from the heat and immediately stir the 5 ml bicarbonate of soda into the melted butter and golden syrup. It’ll foam up, so use a large saucepan with a little room to spare.
- Pour the hot butter mixture over the dry ingredients. Stir everything together until there are no obvious dry patches. The mixture will look crumbly, but it should hold together when pressed.
- Tip the mixture into the prepared baking tray (23 x 33 cm tray) and press it firmly and evenly to about 1 cm thick. I find the back of a spoon works, but a lightly greased rolling pin makes getting an even layer much easier.
- Bake for 15 to 20 minutes, until the top is evenly golden and the edges are a little darker.
- Keep an eye on it towards the end because the difference between golden and too dark happens pretty quickly.
- Take the tray out of the oven and let the crunchies sit for 1 to 2 minutes.
- While they’re still warm, cut them into squares with a sharp knife. Don’t wait until they’re completely cold or they’ll be much harder to cut cleanly.
- Carefully lift the squares onto a cooling rack and let them cool completely. They’ll firm up as they cool.
Notes
Prepared, tried, and tested by Hannan
Recipe Card powered by
When you make something like these Teatime Golden Oat Crunchies, do you prefer it crisp and crunchy or a little softer in the middle? Why?
These Teatime Golden Oat Crunchies are an easy, buttery tray bake with crisp edges, tender centres, oats, coconut and golden syrup. They take little effort, use familiar pantry ingredients and deliver exactly the kind of homemade treat that makes putting the kettle on feel worthwhile.
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