4 Reviews

Great recipes...although I found them to be a little dry. Be careful not to measure your dry ingredients in metric as it only give you ml... and not grams. Thanks for sharing your recipe. I've added a photo "South African Crunchies "

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Karman H. April 03, 2015

I follow this exactly, and my crunchies come out perfectly every time. I especially like how I can use the tool to change the batch size. I also use a kitchenaid mixer, that made them even better. I measure the thickness in the baking pan too. I use organic products where possible. They last over a week in a ziplock, and my friends always ask for some when I bake them. I also have the added bonus of thinking of my Grandmother back on the farm in South Africa every time I bake them. Hers were still the best crunchies ever.

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Neville R. March 02, 2014

The size of the pan is the real secret to getting crunchies right. You use the smaller of the two standard sizes, so that the crunchies come out thicker and don't dry out in the oven. Also, as a South African, I've always made my crunchies with baking soda. You mix the baking soda into the syrup and marg, so that it bubbles up and you pour that over the dry ingredients. That's what gives the recipe its proper honeycomb flavour. I've never used self-raising flour for any baking.

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kbruce82 January 28, 2010

Not sure where I went wrong. Carefully measured ingredients but had enough to make at least 48 crunchies. After baking crunchies were crunbly and dry. So sorry but not at all a good recipe. Is it possible that the sugar should be dissolved in with the butter first?

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Maxine in Auckland November 25, 2009
South African Crunchies