Nothing beats the comforting crunch of a classic South African oat biscuit! With a perfect blend of oats, coconut, butter, and golden syrup, these biscuits are a staple in many South African homes. Whether enjoyed with a cup of tea, packed into a lunchbox, or served as a quick snack, oats biscuits never disappoint.
This easy recipe is simple to follow and delivers a beautifully crisp yet slightly chewy texture. Whether you like them golden and crunchy or prefer a softer bite, these South African oats biscuits are a must-try. Let’s get baking!
Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves: 16 Crunchies
For an extra special touch, coat with a layer of chocolate!
Ingredients for Oats Biscuits
Ingredients for Oats Biscuits- 1 teaspoon Bicarbonate of Soda
- 175g Butter
- 2 cups Oats
- 1 Tablespoon Golden Syrup
- 1 cup Desiccated Coconut
- 85g Sugar
- 1 pinch Salt
- 250ml Snowflake Cake Wheat Flour
Method To Make Oats Biscuits
- In a saucepan over medium heat, melt the butter and syrup together, and when bubbling, add the bicarbonate of soda
- In a separate bowl, mix the Snowflake Cake Wheat Flour, oats, coconut, sugar and salt
- Mix the wet and the dry ingredients together to form a crumbly mixture
- Butter or grease a baking tray (choose the size depending on how thick you want them – note that they will not rise very much)
- Pack the mixture tightly into the tray by pressing down hard
- Bake at 180ºC for 15minutes, then for a further 10 minutes at 160ºC
- Remove from the oven and slice while hot, but only remove from the tin when cool
Source: SNOWFLAKE
Frequently Asked Questions (FAQs) – Classic South African Oats Biscuits
What makes these oats biscuits a South African classic?
These biscuits, often known as crunchies in South Africa, are loved for their buttery, oaty texture and slight chewiness. They are a staple in many South African homes, often enjoyed with tea or coffee.
Can I make these biscuits crunchier or chewier?
Yes, for a crunchier biscuit, bake them for a little longer at a lower temperature. For a chewier version, slightly underbake them so they retain some moisture.
What is Snowflake Cake Wheat Flour, and can I use a substitute?
Snowflake Cake Wheat Flour is a soft wheat flour commonly used in South Africa. If you can’t find it, you can substitute it with plain cake flour or all-purpose flour.
Can I replace the golden syrup with another sweetener?
Yes, honey or maple syrup can be used as an alternative, but golden syrup provides the best flavour and texture for traditional South African crunchies.
Do I have to use desiccated coconut?
No, but it adds flavour and texture. If you’re not a fan of coconut, you can replace it with crushed nuts or extra oats.
Can I add chocolate to these biscuits?
Yes! For an extra indulgent touch, melt some chocolate and drizzle over the biscuits or dip them once they have cooled.
How should I store these oat biscuits?
Store them in an airtight container at room temperature for up to a week to keep them fresh.
Can I freeze these biscuits?
Yes, you can freeze the baked biscuits in an airtight container for up to 3 months. Thaw at room temperature before serving.
Can I make these biscuits gluten-free?
Yes, you can substitute the flour with a gluten-free alternative, such as almond flour or a gluten-free baking mix. Remember, pure oats are gluten-free, but they can become contaminated with gluten during processing.
Do these biscuits rise during baking?
No, these biscuits do not rise much, so press the mixture down firmly in the tray before baking to get the desired thickness.
Why do I need to slice the biscuits while they’re hot?
Slicing while hot ensures clean, even cuts before they harden as they cool.
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