Jamaican Crunchies Cookie Recipe

It felt about time for another biscuit/cookie recipe, so today I’m bringing you these Jamaican Crunchies. I warn you though, they are a tad controversial for a biscuit! In my experience they have a Marmite like appeal and most who try them either love or hate them. Of course which side of the love/hate line you will fall can only be discovered by making them!

You Will Need

3oz/ 85g plain flour

3oz/ 85g porridge oats

3oz/ 85g demerara sugar

3oz/ 85g butter/margarine

1 tablespoon golden syrup

1 tablespoon Jamaican rum

1/2 teaspoon bicarbonate of soda

Step 1

Preheat the oven to 325F., 170C., Gas 3. In a large mixing bowl, stir together all the dry ingredients.

Next melt the butter and golden syrup together in a small pan over a medium heat.

Step 2

Once the butter has melted add the Rum to the pan and remove from the heat. Then pour into the bowl with the dry ingredients and mix well.


Step 3

Roll the mixture between your hands to make small evenly sized balls.  Place the balls onto a baking tray which has been covered with a sheet of non-stick parchment. Make sure they are spaced apart to allow the biscuits to grow in th oven.

Bake for approximately 30 minutes until golden.

Then sit back with a cup of tea and enjoy (or don’t 😉 )It’s all starting to sound like a bit of a snack-time challenge 😛

If you do try these out I’d love to hear which camp you fell into upon tasting.

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