Recently Chef Ryan decided it was time to reinvent our morning safari coffee break crunchies.
Well, to say he outdid himself would be an understatement. The latest edition to these firm favourites definitely takes the taste up a couple of notches. Dipped in chocolate, then dipped in coffee, enjoyed while having a break in the middle of a dawn game drive, makes the whole experience even more delicious than it was before.
But, to be honest, these yummy oat biscuits can be appreciated anywhere and they are so easy to make. Enjoy!
Tanda Tula Crunchies
- 180 g butter
- 1 tablespoon golden syrup
- 1 teaspoon bicarb of soda
- 1 cup cake flour
- 2 cup rolled oats
- 1 cup desiccated coconut
- 125 g white sugar
- 500 g dark chocolate
- Preheat the oven to 175°C.
- Grease a baking tray (20cm x 20cm) and set aside.
- Mix all the dry ingredients (except the bicarb and chocolate) together in a large mixing bowl.
- Melt the butter and syrup together in a small saucepan.
- Once the butter comes to the boil, remove the pot from the heat and whisk in the bicarb.
- Add the butter mixture to the dry ingredients and mix well.
- Press the crunchie mixture into the baking tray. Use a spatula to smooth the top.
- Bake for 20 – 25 minutes or until the crunchies are golden brown.
- Once the crunchies are done, remove them from the oven and allow them to cool.
- Melt the chocolate in a bowl over a pot of simmering water.
- Once the crunchies have cooled, transfer them onto a cutting board.
- Cut the crunchies (using a serrated knife) into small rectangles and then dip the bottoms into the dark chocolate.
- Place the dipped crunchies on a tray line with greaseproof paper and place in a cool area so the chocolate can set.
- Once the chocolate has set, store in an airtight container.