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here’s something irresistibly nostalgic about a good Crunchie bar. That unmistakable combination of oats, coconut, golden syrup, and a hint of crunch has made this classic treat a firm favourite in many homes across the world. Originating as a humble traybake, Crunchies have long graced lunchboxes, teatime spreads, and bake sales with their chewy yet crumbly allure. But what happens when this beloved bar meets the hearty, soul-warming world of South African rusks? Crunchie Rusks!
The answer is magic—a delightful, crunchy reinvention that transforms this oat-and-coconut snack into something even more enduring: a twice-baked, dunk-worthy rusk that’s as perfect with your morning coffee as it is beside an evening cup of rooibos. In this revamped recipe, the traditional Crunchie base gets a rustic makeover—leaning into the dry, satisfying bite of a good rusk while keeping the same toasty coconut and oat flavour profile that makes Crunchies so comforting.
South African rusks have a proud place in the country’s culinary heritage. Passed down through generations, rusk recipes vary from region to region and kitchen to kitchen—some are soft and milky, others firm and grainy, but all are designed for one purpose: dunking. Whether you’re standing barefoot on a Karoo stoep watching the sunrise or curled up in a city apartment on a chilly winter’s morning, a rusk in hand is the mark of a moment well spent.
Here’s a list of other rusk recipes that we have whisked up thus far:
This Crunchie-inspired Crunchie Rusks version blends the best of both worlds. It draws on the golden, syrupy sweetness of traditional Crunchies, but adds the hearty texture, subtle spice, and satisfying crumble of a South African rusk. She is a tad sturdier than previous rusk recipes but that’s what makes Crunchie Rusks a Crunchie Rusk, mos!
Assembly
The process is simple, start by mixing the browned butter, brown sugar, an egg, and golden syrup together until well combined, followed by the milk. Add all the dry ingredients to a separate bowl and add that to the wet ingredients OR add the drying ingredients directly to the wet ingredients and mix, just make sure it’s well combined and there aren’t any pockets of ingredients left. Place the batter into a prepared baking tray and slice into rusks using a straight edged knife. Bake for 50 minutes to 1 hour.
Drying
Allow to cool slightly before slicing again, using a serrated knife. Seperate the soon-to-be rusks and evenly spread onto a baking tray that’s lined with a wire rack. This ensures a healthy flow of air between the rusks. Return the tray to a low oven (90-100°C/194-212°F) for a slow, careful drying for 4 hours or overnight. This second bake is what sets rusks apart. It draws out the moisture, concentrates the flavours, and creates that perfect balance between firm and fragile—a texture that’s strong enough to survive a coffee dunk, yet tender enough to melt away with each bite.
What makes this particular Crunchie Rusks recipe especially appealing is its use of pantry staples. Rolled oats provide the hearty backbone, while toasted desiccated coconut adds both sweetness and chew. Golden syrup lends a rich, almost caramelised note, complemented by a touch of cinnamon and then dried delivers that desirable crrrrunch and texture.
There’s something deeply satisfying about taking a familiar favourite and seeing it in a new light. With these Crunchie-inspired Crunchie Rusks, you get the nostalgia of a childhood treat alongside the comfort of a grown-up indulgence. Perfect for gifting, snacking, or simply slowing down with a cup of tea, they’re a celebration of South African ingenuity and the enduring joy of homemade baking.
So preheat your oven, line your trays, and get ready to fill your kitchen with the toasty, golden aroma of oats and coconut – YUMMM!
Equipment
- baking tray 23cmx33cm
Ingredients
- 250g/1 cup butter salted or unsalted, browned
- 150g/3/4 cup brown sugar see note 2
- 1 large egg
- ⅓ cup golden syrup
- 250ml/1 cup milk
- 230g/2 cups oats
- 180g/2 cups unsweetened desiccated coconut toasted
- 425g/3 cups all-purpose flour or cake flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 ¼ tsp fine sea salt
Instructions
- Start by measuring out all of the ingredients before combining. Preheat the oven 170℃/338℉. Line a 23cmx33cm baking tin with baking paper (over lapping the tin'/s edges). Spray with baking spray to ensure a smooth release.
- Add butter to a small saucepan and bring to a medium heat. Continue stirring the melted butter until the milk solids start turning light brown in color. Immediately turn off the heat and allow to cooldown. Note: the browned butter doesn't need to be fully cooled for you to continue with the below recipe
- To a large mixing bowl, add the browned butter, brown sugar, egg, golden syrup and whisk mix until well combined, about 1 minute. Add milk an mix until well combined.
- Bring a large saucepan to a medium heat and toast the desiccated coconut until golden brown. Note: the coconut browns very fast so stir continuously.
- To the wet ingredients, add oats, toasted coconut, flour, baking powder, cinnamon and salt. Mix using a wooden spoon or sturdy spatula until well combined with no ingredient pockets left. Note: feel free to add the dry ingredients to a large mixing bowl and pre mix before adding to the wet ingredients.
- Press the batter into the the prepared baking tin and even out the surface. Using a straight edged knife mark 8 rusks on the width and 4 rusks on the length. Pre slice the batter, yielding 32 rusks. Bake for 50-60 minutes.
- Remove from the baked sponge from the oven and allow to cool slightly. Using a serrated knife, slice the rusks again, allowing for a smooth release.
- Drying: Preheat the oven to 90℃/194℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar, using a cloth or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
Video
Notes
Storage: store in an airtight container to prevent spoilage or softening of the rusks. If they soften for whatever reason then feel free to redry them in the oven at 90℃/194℉ until the unwanted moisture has been removed. Store for up to 6 months.