The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques.
Salwaa’s Coconut and Oats Crunchies
Crunchies, also known as flapjacks, this recipe is quick and easy to make with your kids. Add a handful of nuts, chocolate chips or mixed dried fruit in the mixture for variety.
Salwaa Smith – Cape Malay Cooking & Other Delights
From Our Kitchen To Yours – keeping our heritage alive!
2 cups oats
1 cup coconut, medium
1 cup cake flour
3/4 cup brown sugar
1 heaped tablespoon golden syrup
1 tsp bicarbonate of soda
Extra butter for greasing
Melted chocolate to complete
Preheat the oven to 180°C. Grease a square baking tray with the extra butter. In a mixing bowl mix together the oats, coconut, cake flour and sugar. Add the nuts, chocolate chips or mixed dried fruit if using. #capemalaycooking
Melt the butter in a separate pot then add the golden syrup and bicarbonate of soda.
Remove from the heat when the butter mixture is bubbling and mix it into the dry ingredients.
Press the dough lightly into the greased baking tin. Bake for 30 minutes.
Pour chocolate over, leave to set for about 5 minutes.
Cut in squares whilst still hot. Leave to cool before gently removing the crunchies.
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