Easy Nut And Cranberry Crunchies

Crunchies (a slang South African term) or Oatmeal Cookies are one of my favorite types of biscuit. The smell of them baking always reminds me of my childhood. I grew up with my mom baking a tray of them every other week, they always bring back special memories. This recipe is an adaption of one of the recipe’s my mom baked regularly (thanks mom), so hopefully this easy nut and cranberry crunchies recipe will become a firm favorite in your family too!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sift the flour, sugar, salt and baking powder together in a mixing bowl.

Step 2

Add the oats, coconut, cranberries and cashew nuts, and give it a stir with a wooden spoon to evenly distribute the ingredients.

Step 3

Place the syrup, butter and baking soda together in a pot on the stove (on a medium heat) and heat until the butter has melted and the ingredients have combined.

Step 4

Pour the melted ingredients into the dry ingredients and combine using a wooden spoon (or your hands if you don't mind getting them a little dirty).

Step 5

Grease your baking tray with a little butter, and empty the mixture onto it. Flatten it down with a spoon or spatula to ensure it's evenly spread (you can apply a fair amount of pressure to make it knit nicely together).

Step 6

Place the tray in the center of your oven, and bake at 140° C or 284° F for 30 – 35 minutes (until just golden on top).

Step 7

Before pulling the tray out of the oven, turn the oven off (leaving the oven door open) and leave the tray in there for about 10 – 15 minutes. This will ensure that the crunchies have a slight crunch to them.

Step 8

Pull the tray out of the oven, and leave it to cool for a further 20 minutes. Then slice them into 5cm X 5cm squares using a kitchen knife.

Step 9

If you'd like to spruce them up a little, melt roughly 40g of white chocolate and drizzle it over the crunchies (from side to side).

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