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
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.
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.
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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