Damon Mcknight
Australian Crunch, also known as Aussie Crunch, Australian Crunchie, Ozzy Crunch, and Chocolate Coconut Crunch, is a popular dessert in the UK, especially in the Bolton area. It is a decadent chocolate coconut slice with a crunchy base made from crushed cornflakes. The recipe typically includes butter, sugar, golden syrup, cocoa powder, flour, and desiccated coconut, which are mixed together, baked, and then topped with melted chocolate. The treat is often cut into triangles and served cold, making it a perfect snack or dessert. Despite its name, Australian Crunch is believed to have originated in the UK, specifically in Northwest England, and has become a beloved school treat for many.
| Characteristics | Values |
|---|---|
| Recipe Origin | England, specifically the Bolton area |
| Other Names | Aussie Crunch, Australian Crunchie, Ozzy Crunch |
| Ingredients | Butter, caster sugar, golden syrup, desiccated coconut, cocoa powder, self-raising flour, crushed cornflakes, chocolate |
| Baking Temperature | 180°C / 350°F |
| Baking Time | 20-25 minutes |
| Storage | Refrigerate in an airtight container for up to a week |
| Serving | Serve cold, can be cut into triangles |
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What You'll Learn
Australian Crunch is not Australian
Australian Crunch, also known as Aussie Crunch, Australian Crunchie, and Ozzy Crunch, is a slice recipe that combines cornflakes, cocoa, coconut, and golden syrup. It is a chewy, crunchy, and chocolatey snack. Despite its name, Australian Crunch is not Australian. According to sources, the recipe seems to have originated in the UK, particularly in Northwest England, where it is a popular school-time treat.
The recipe is simple and easy to make, requiring only a few basic ingredients that are typically available in most pantries. The cornflakes form the traditional crunchy base, although some variations use rice bubbles or Weetbix instead. The chocolate used for the topping can be milk chocolate, dark chocolate, or a combination of both, depending on personal preference. Some recipes also add vegetable oil or coconut oil to the chocolate to make it easier to slice.
To make Australian Crunch, start by preheating your oven to 180°C/350°F. Grease and line a 20cm square baking tin and set it aside. In a large bowl, melt butter in the microwave or on the stovetop. Add caster sugar, cocoa powder, and golden syrup to the melted butter and mix well. Then, add plain/all-purpose flour, desiccated coconut, and crushed cornflakes to the mixture and combine well.
Firmly press the mixture into the prepared tin and bake for 20 minutes. Once baked, remove the slice from the oven and let it cool in the tin. To make the topping, break the chocolate into chunks and place them in a small microwave-safe bowl along with vegetable oil, if using. Microwave in short intervals, stirring in between, until the chocolate is smooth. Finally, pour the melted chocolate over the cooled base.
While Australian Crunch may not have Australian origins, it has gained popularity in Australia and is enjoyed by many as a delicious and addictive snack. It is often served cold and paired with a cup of tea or coffee.
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Cornflakes are key
The cornflakes are an essential part of the texture and taste of the slice. They provide a satisfying crunch and a toasted corn flavour. The cornflakes are crushed as finely as possible and mixed with the other dry ingredients. The finer the cornflakes, the better the base holds together. For this reason, it is recommended to use a branded variety of cornflakes, such as Kellogg's, as these tend to have a finer, flakier texture.
The crushed cornflakes are mixed with caster sugar, cocoa powder, and golden syrup. The butter is melted separately and then added to this mixture. Flour and desiccated coconut are then added, and the mixture is combined. This forms the base of the Australian Crunch. It is pressed into a tin and baked.
The cornflakes are a key part of the preparation method, too. They are crushed by hand, either in a bowl using the back of a spoon or in a bag. This step ensures the cornflakes are small enough to form the base of the slice. The finer the cornflakes, the better the base will hold together. However, it is important not to crush them too finely, as this could affect the texture and make the slice too crumbly.
The cornflakes are a versatile ingredient, too. While they form the traditional base, they can be substituted with rice bubbles or Weetabix if preferred. This allows for a variation in texture and taste, while still providing a crunchy base.
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Melt butter first
To make Australian Crunch, also known as Aussie Crunch, Australian Crunchie, and Ozzy Crunch, you'll want to start by melting the butter. You can do this in a microwave-safe bowl in the microwave or in a saucepan over the stove. If you choose to use the stove, keep in mind that you'll need to stay nearby to keep an eye on the butter as it melts.
The amount of butter you'll need to melt depends on the recipe you're following. Some recipes call for 200 grams of butter, while others suggest using 400 grams. You can use salted or unsalted butter, whichever you prefer. Once the butter is melted, you'll add in the remaining ingredients and mix everything together.
One by one, you'll add caster sugar, cocoa powder, and golden syrup to the melted butter, stirring to combine after each addition. The cocoa powder is a key ingredient in Australian Crunch, so be sure to use a good quality variety, such as Dutch-processed cocoa, for a richer chocolate taste.
After the dry ingredients are incorporated, you'll add in the flour. Some recipes suggest using self-raising flour, while others call for plain/all-purpose flour. If you only have access to plain flour, you can add a leavening agent like baking powder to achieve a similar effect to self-raising flour.
Once the flour is mixed in, you'll be ready to add the desiccated coconut and crushed cornflakes. These ingredients provide the signature texture of Australian Crunch, making it chewy and crunchy. You can crush the cornflakes by hand or use the back of a spoon to break them down into smaller pieces.
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Cocoa powder is important
Australian Crunch, also known as Aussie Crunch, Australian Crunchie, and Ozzy Crunch, is a decadent chocolate coconut slice. It is a quick and easy recipe that mixes cornflakes, cocoa, coconut, and golden syrup together for a chewy, crunchy, and chocolatey snack.
The cocoa powder is typically mixed with butter, sugar, and golden syrup to form a moist and sticky base. This base is then combined with crushed cornflakes and coconut, creating a chewy and crunchy texture. The mixture is pressed into a tin and baked, forming a slice that holds together well.
After baking, the slice is cooled, and melted chocolate is poured over it. The chocolate topping adds another layer of chocolate flavour and can be made with milk, dark, or a combination of chocolates. The chocolate is often mixed with vegetable oil or coconut oil to make slicing easier.
Cocoa powder is a key ingredient in the Australian Crunch recipe, providing the essential chocolate flavour and contributing to the overall texture and taste experience. The quality and quantity of cocoa powder used can be adjusted to suit personal preferences and create a richer or more intense chocolate flavour profile.
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Best served cold
Despite its name, Australian Crunch is not an Australian recipe. It is a British recipe that originated in Northwest England, particularly in the Bolton area. It is a popular school treat and is also served in bakeries and sandwich shops.
Australian Crunch is best served cold and is a decadent chocolate coconut slice with crushed cornflakes. It is chewy, crunchy, and chocolatey. It is best kept in the fridge and served with tea or coffee.
To make the Australian Crunch, preheat your oven to 180°C/350°F. Grease and line a 20 cm square baking tin and set it aside. Place the butter into a large bowl and melt it in the microwave. You can also melt the butter in a saucepan over the heat or on a stovetop.
Once the butter is melted, add caster sugar, cocoa powder, and golden syrup and mix to combine. The cocoa powder is the strongest flavour in the Australian Crunch, so it is recommended to use a good-quality Dutch-processed cocoa for a richer chocolate taste.
Next, add plain/all-purpose flour, desiccated coconut, and crushed cornflakes to the mixture and mix well. Press the mixture firmly into the prepared tin and bake for 20-25 minutes.
Once the base is baked, remove it from the oven and let it cool in the tin. To make the topping, melt chocolate and pour it over the cooled base. You can use milk chocolate or a combination of milk and dark chocolate. You can also add extra coconut over the chocolate topping.
Allow the chocolate to set at room temperature or in the fridge before cutting into pieces. Australian Crunch can be stored at room temperature in an airtight container for up to 5 days or frozen for up to 2 months.
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Frequently asked questions
You will need cornflakes, cocoa powder, desiccated coconut, butter, caster sugar, golden syrup, flour, and chocolate.
First, preheat your oven to 180°C/350°F. Grease and line a 20cm square baking tin. Next, melt the butter in a bowl and mix in the caster sugar, cocoa powder, and golden syrup. Then, add the flour, coconut, and crushed cornflakes and mix well. Press the mixture into the tin and bake for 20 minutes. Finally, melt the chocolate and pour it over the cooled base.
Australian Crunch, also known as Aussie Crunch or Australian Crunchie, is a chocolate coconut slice. It is a quick and easy recipe that mixes cornflakes, cocoa, coconut, and golden syrup for a crunchy, chewy, and chocolatey snack.
Once the chocolate topping has set, Australian Crunch can be stored in an airtight container at room temperature for up to 5 days. It can also be stored in the fridge and served cold. It can be frozen for up to 2 months.
