Golden chocolate chip crunchies

When it comes to quick and easy bakes crunchies are my go-to, especially when baked goods are required for school events. I tend to have all the ingredients on hand and kids just love them!

This is a twist on my favourite basic crunchie recipe. The butter is cooked for a little longer (think delicious browned butter flavour) and I’ve added a good handful of dark chocolate chips. These golden choc chip crunchies are the perfect treat for snack time or tea time!

A quick note for my Cape Town followers: My brand new cookbook “CUPCAKES AND COUSCOUS – from my kitchen to yours” is officially launching next week! Here are the details:

Thursday 7th September
18:30 for 19:00
Exclusive Books Cavendish (Lower Mall, Cavendish Square)
RSVP – events@exclusivebooks.co.za

Would love to see you there! x

GOLDEN CHOCOLATE CHIP CRUNCHIES

Servings: 16
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120g rolled oats
75g cake flour
50g desiccated coconut
140g butter, cubed
15ml (1 tbsp) golden syrup
100g light brown sugar
2.5ml (½ tsp) bicarbonate of soda
70g dark chocolate chips

1.) Preheat the oven to 180°C and line a 20cm square tin with baking paper.

2.) Combine the oats, flour and coconut in a mixing bowl. Set aside.

3.) Place the butter in a saucepan over a medium heat. Stir until foamy and bubbling at the edges. Add the syrup and sugar and continue to stir for another 2 minutes.

4.) Remove the saucepan from the heat. Stir in the bicarb, then tip into the dry ingredients. Mix well. Set aside to cool for 5 minutes.

5.) Add the chocolate chips and mix. Tip the mixture into the prepared tin and press down gently into an even layer.

6.) Bake for 20 minutes or until golden. Leave to cool completely, then use a sharp knife to cut into squares.