Aunty Ven’s everything crunchies
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- Tahila Pillay
- 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
Ingredients
- 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
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