11 July, 2020
How To Make Crunchies – 6 Different Types
If you love crunchies I have a basic recipe for you below as well as five other variations you can try. How to make crunchies the quick and easy way is now within your reach.
Once you have learned how to make crunchies, you can store your biscuits in an airtight container once they are cool to prevent them from losing their crispness. They normally keep for three to six days.
To prolong freshness, place half an apple in the airtight container. The fruit sugar in the apple is hygroscopic which means that it will absorb moisture from the air and prevent the biscuits from going soft. This trick works with any biscuits and not just crunchies.
All biscuits freeze well, so try baking more than one batch at a time to save yourself time and money. Pack into plastic bags or airtight containers and freeze until needed. They will defrost quickly and are perfect to serve to unexpected guests for tea.
How To Make Crunchies
You Will Need:
250ml rolled oats
125ml self-raising flour
110g (125ml) sugar
150g (150ml) butter
30ml honey or golden syrup
- Place the oats, sultanas, flour, sugar, and coconut in a bowl.
- Melt the butter and honey and add to the dry ingredients.
- Mix well to combine.
- Press into a 28 x 18cm baking tray and bake in a preheated oven (180 degrees) for 20 minutes until golden.
Here are some more Crunchie variations.
I have made them different shapes in case you want to mix your batches so you know what each crunchie flavor is. However, you can do them as above.
Add 20ml ground cinnamon, 5 ml allspice, and 5ml ground ginger to the crunchie dough.
Roll into balls and place well spaced onto a greased baking tray. Press down with a fork and bake until golden.
Peanut And Raisin Crunchies
Replace the sultanas with raisins and add 50ml of peanuts into the crunchie dough.
Press into a greased rectangular baking tray and bake until golden.
Cut into triangles while still warm. Allow them to cool before removing from the tray.
Date And Cardamom Crunchies
Replace the sultanas with the same quantity of chopped dates. Add 3ml of ground cardamom.
Press into a baking tray and bake until golden. Cut into small bars while still warm and remove from the tray once cool.
Press the crunchie dough into a greased rectangular baking tray.
Bake until golden.
Remove from the oven and spread with the chocolate icing. Sprinkle with coconut and allow to stand for 10 minutes, then cut into bars.
Beat 250ml icing sugar, 30ml cocoa, 30ml Butter and 10ml mild together to form a smooth icing. Add more milk if the icing is too stiff.
Add 30ml sunflower seed and 15ml sesame seeds to the crunchy dough.
Press the dough into a greased rectangular baking tray and sprinkle with sunflower and sesame seeds.
Bake until golden.
Cut into squares while still warm and remove from the tray once cool.