A little square of perfect crunch, these biscuits are filled with oats, pecan nuts and goodness.
About this Recipe
By: Amanda Higgins
This is the ‘all time favourite’ recipe in my family and amongst our friends. They are happy to get tins of theses beauties for their birthdays.
These Crunchies or Anzac biscuits as they are known in Australia, are filled with oats, nuts and contain less sugar than normal biscuit. I have fiddled and twiddled with this recipe over the years to get it just right, with the right amount of crunch and the right amount of sweetness. They are perfect.
- 200g oats
- 100g plain gluten free flour
- 100g brown rice flour
- 180g butter melted
- 80g desiccated coconut
- 80g muscavado sugar
- 80g brown sugar
- 200g pecan nuts chopped
- 1.5 teaspoon bicarbonate of soda
- 3 tablespoon honey
- 20g dark chocolate for decoration
Step by Step Instructions
Preheat the oven to 180 degrees. Line a biscuit tin, 35x25cm, with grease-proof baking paper.
Melt the butter in a saucepan and add the honey and bicarbonate of soda. Give a good stir.
Combine all the dry ingredients together and add the melted butter to this. The mix may seem a bit dry, but persevere combining the ingredients, it comes together nicely.
Press this into your prepared tin. Use the palm of your hand or the back of a spoon to make sure it is firmly pressed down.
Bake for 20-30 minutes until golden.
Allow the biscuits to cool for 15 minutes before you cover with the chocolate.
Melt the dark chocolate. I cheat and do this in the microwave to save time.
Drizzle this over the crunchies and spread with a spoon to make sure it is all covered, allow to set. Cut into squares.
This recipe makes about 16 biscuits.
Delicious with a cup of tea or if you are my husband have them for breakfast with coffee!