Aunty Ven’s everything crunchies

Aunty Ven’s everything crunchies

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Makes 20
  • Easy
  • 15 minutes
  • 20 minutes

"These crunchies are softer than the typical South African crunchie – more like a cross between a crunchie and a brownie. The toasted hazelnuts and crystallised ginger add a special something to them." – Tahila Pillay


  • 250 g butter
  • 400 g sugar
  • 2 T peanut butter
  • 2 free-range eggs
  • 100 g hazelnuts, toasted
  • 60 g crystallised ginger
  • 50 g pumpkin seeds, toasted
  • 50 g dried cranberries
  • 220 g flour
  • 200 g oats
  • 160 g desiccated coconut
  • 1 t bicarbonate of soda
  • 1 t salt
  • 1 T vanilla paste

Cooking Instructions

1. Preheat the oven to 180°C. Cream the butter, sugar and peanut butter, then beat in the eggs.

2, Add the remaining ingredients and mix until well combined.

3. Press into a 30cm x 20cm rectangular or square baking tray lined with baking paper.

4. Bake for 15–20 minutes, or until golden.

4. Cut into squares once cooled.

Find more biscuit recipes here. 

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia- Maria Eygelaar

Tahila Pillay Recipe by: Tahila Pillay
View all recipes

Tahila Pillay (@Tahila.daisy) is a professionally trained chef and content creator. She’s best-known for her body and skin positivity content, but is also passionate about recipes that reflect her heritage.

Social Media

Related Recipes