Desserts & Baking

Aunty Ven’s everything crunchies

By
25 April 2024
Full StarFull StarFull StarFull StarFull Star
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

 

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A post shared by Woolworths TASTE Magazine (@wwtaste)

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Ingredients

Method
  • 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

Method

Ingredients

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

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.

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Comments

  • default
    Cath Roman
    10 June 2025

    These are so incredibly delicious! Soft and rich and yummy. Even without all the delicious additions, I think they would be a really great treat.

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