Crunchies – the well-loved South African biscuits that remind of Anzac biscuits, or even British flapjacks – comes in many variations, but this recipe is for a somewhat thinner, crunchier version.

They last well in a tin, and are handy to have around when you pack lunchboxes for school and work.


  • 125 gram butter
  • 50 gram (2 tablespoons) honey or golden syrup
  • 3 tablespoons (75 ml) milk
  • 1 teaspoon (5 ml) baking soda
  • ¾ cup (180 ml) sugar, granulated white or brown
  • ½ cup (125 ml) flour
  • ½ (2.5 ml) teaspoon salt
  • 1 teaspoon (5 ml) ground cinnamon
  • 2 cups (500 ml) oats
  • 1½ cups (375 ml) coconut


  1. Preheat your oven to 160 °C and line a flat rectangular baking tray (with sides) with baking paper.  You can also use a Swiss roll pan, which measures about 320 mm by 230mm.
  2. Melt the butter and add the golden syrup and milk. Heat the mixture in a saucepan, but do not boil it.
  3. Add the baking soda and mix well, until it becomes frothy. Turn off the heat.
  4. Add sugar, mix well, and allow it to cool slightly.
  5. Mix the oats and coconut together.
  6. Sift the flour, salt and cinnamon over the oats mixture, and stir in to combine.
  7. Add to the dry ingredients and mix well.
  8. Press the mixture onto a greased baking sheet.
  9. Bake for about 20 minutes until golden in colour.
  10. Remove from oven and cut into blocks while it is still warm. Leave the blocks to cool down completely.
  11. To make them extra crunchy, return the crunchies to the already turned-off oven for about 10 minutes.


Here are a few ideas for optional flavours:

  • Extra ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup walnuts
  • ½ cup extra desiccated coconut
  • 2 tablespoons sesame seeds

You can also add a handful of choc chips to the mixture before baking, or drizzle melted chocolate over the baked slices. You can double the ingredients if you prefer a thicker bar.