Great recipes. although I discovered them to become a little dry. Take care not to measure your dry ingredients in metric because it only provide you with ml. and never grams. Thank you for discussing your recipe. I've added a photograph South African Crunchies
I follow this exactly, and my crunchies emerge perfectly each time. I especially like the way i may use the tool to alter the batch size. I additionally make use of a kitchenaid mixer, that built them into better still. I appraise the thickness within the baking pan too. I personally use organic products where possible. They last on the week inside a ziplock, and my buddies always request some after i bake them. I additionally possess the reward of considering my Grandmother back around the farm in Nigeria each time I bake them. Hers remained as the very best crunchies ever.
How big the pan may be the real secret for you to get crunchies right. You apply the smaller sized of these two standard sizes, so the crunchies emerge thicker and do not dry up within the oven. Also, like a South African, I have always made my crunchies with sodium bicarbonate. You mix the sodium bicarbonate in to the syrup and marg, in order that it bubbles up and also you pour that more than the dry ingredients. That is what provides the recipe its proper honeycomb flavour. I have not used at all self-raising flour for just about any baking.