Barefoot In The Kitchen

Ok, so I wasn’t exactly barefoot, I did have slippers on (it’s far too chilly to be trotting around barefoot just yet) but I do enjoy being in the kitchen… Since the husband was travelling and I was home alone, I thought we needed some homemade tasty treats for the weekend.  Weekend mornings are my best.  I love getting to slowly wake up and adjust to the morning in my own time without getting rudely awoken by my alarm – and then indulge in a Nespresso coffee in bed before starting the day.  But no morning coffee is complete without a biscuit or rusk or some form of nibble.  I’ve really been enjoying Woolies Lemon and Poppyseed Buttermilk rusks lately.  They are so delicious, creamy, buttery goodness with a slight sharpness of lemon – yum! Anyway, so to be productive with my time I decided to try my hand at crunchies (they so delicious and I like to think they are a bit healthier than a biscuit) AND they are super quick to make which makes them perfect for mid-week baking! I found this recipe on the Huletts recipe page but I mixed it up a little and added a few touches of my own, with dark chocolate and cranberries.  When I first looked at the mixture, I really didn’t think they would work as well as they did since it seemed a little dry, but they came out surprisingly well and are quite delightful if I do say so myself! They are definitely going to be going down a treat this weekend 🙂

Here’s my recipe – you can find the original at:


  • 1 ¼ cups Flour
  • 1 ¼ cups Oats
  • 1 ¼ cups Coconut
  • ¾ cup Brown sugar
  • 4 tsp Maple syrup
  • 125 ml Butter
  • 1 tsp Baking powder
  • 45 – 60 ml Boiling water
  • 4 Squares Lindt Dark Chocolate
  • Handful dried cranberries


  • Combine all the dry ingredients together and mix well
  • Melt the Maple syrup and butter together (I did this in the microwave).  Combine the baking powder with the boiling water so that it froths and then add to the butter mixture.
  • Mix together well with the dry ingredients
  • Press the mixture onto a baking tray (I used two square baking tins 20cm x 20cm and a slightly thinner layer works better)
  • Bake for 20 minutes at 150˚C
  • When golden brown, remove from the oven and cut into squares.  Turn the oven off and place the crunchies back in the oven for 10 minutes to dry out
  • Allow to cool before taking them out of the tins
  • Pop the kettle on, put your feet up and enjoy this delicious tea time treat 🙂

xxx Cat

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