There's something quite perfect about those traditional Grandmother crunchies. I must admit, I didn't receive the inspiration for these from my Nana or Nonna but rather from Sam Linsell, author/ blogger of Drizzle & Dip.
There are perfectly moist and sweet and go down perfectly with a hot cup of NOMU skinny hot chocolate or a good ol' cup of Joko tea. To spice things up, I added some ground cinnamon, cardamom & gloves, and finished them off with some chili chocolate.
1 cup flour
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ground cloves
1/2 tsp ground ginger
2 cups rolled oats
1 cup desiccated coconut
220g unsalted butter
2 Tbsp maple syrup
1 cup Selati brown sugar
1 tsp bicarbonate of soda
50g 70% Lindt chocolate, melted
1 tsp chilli powder
1. Preheat the oven to 180 degrees C and grease and line a square baking tin.
2. Mix the flour, spices, oats and coconut in a bowl.
3. In a saucepan, melt the butter and then add the syrup and sugar. When the butter is bubbling, add the bicarbonate of soda, stir through and remove from the heat.
4. Pour the warm mixture into your dry ingredinents and mix until just combined.
5. Pour into baking tin, smooth the top with the back of a tablespoon and bake for 15 mins. Then, reduce the heat to 160 degrees and bake for a further 10 minutes.
6. Allow to cool before slicing.
7. Once cooled, stir chilli powder into melted chocolate and drizzle onto the brownies.
TIP: If you want your crunchies to be more crispy, bake them in a longer tray to make them thinner. If you want them more chewy and moist, make them in a smaller and high baking tin.
PHOTOGRAPH: Vorsprung Studios
LOCATION: SABC 3 Expresso Show kitchen
FOOD STYLIST: Chad January