Crunchy Nut Snap Biscuits
A golden and crispy cookie base coated in a layer of milk chocolate. These Crunchy Nut snap biscuits use crunchy nut cornflakes to give them their crispy bite.
What is a crunchy nut snap
This recipe came about when I was experimenting with making my own chocolate coated butternut snap recipe. Chocolate butternut snap biscuits are one of the few store brought biscuits that every one in the house seems to like. This version uses crunchy nut cereal as the base to give these cookies a great texture and flavor while keeping their golden appearance.
These biscuits kind of taste a bit like an ANZAC biscuit with coconut, oats and golden syrup, but instead of being chewy they are firmer and crispy. Perfect as they are or made even better with a layer of chocolate on top.
Crunchy nut snap biscuits are the perfect treat for dunking into a cup of tea or for when you need a bit of a crunchy sweet treat.
Ingredients
Crunchy Nut cornflakes – For crunchy cookies. You can trade this out for a different brand of sweetened cornflakes or you can use regular cornflakes if crunchy nut is not available.
Coconut – Desiccated coconut.
Oats – For a little extra texture and flavor.
Golden syrup – You could use honey, maple syrup or extra brown sugar if you don’t have any on hand. However this will affect the taste and texture a little bit.
Butter – I use salted butter for all of my recipes. If you would like to use unsalted then make sure to add in a little bit of salt.
Egg – One large egg yolk.
Flour – Plain white all purpose flour.
Baking powder
Chocolate – Milk chocolate goes best with these cookies but white chocolate would be great too. I like to thin my chocolate with 1 tablespoon of coconut oil to make it easier to dip the biscuits.
Making your crunchy nut biscuits
- Cream together your butter and sugar in a large mixing bowl.
- Next, mix in the golden syrup and egg yolk.
- Add the remaining cookie ingredients and gently mix until everything is just combined.
- Roll spoonfuls of the mixture into balls and press each one flat (about 1.5cm thick).
- Bake your biscuits for 12 minutes or until lightly golden.
- Cool your biscuits completely before topping them with melted chocolate.
- Allow your chocolate to set fully before transferring them into a sealed container to store.
Crunchy Nut Snap Biscuits
Ingredients
Method
- Preheat your oven to 160 degrees fan bake
- Cream together your butter and sugar in a large mixing bowl.
- Next, mix in the golden syrup and egg yolk.
- Add the remaining cookie ingredients and gently mix everything is just combined.
- Take large spoonfuls of the mixture, rolling each into a ball as you go. Place the balls of dough on to lined baking trays, making sure to leave some space between. Press each cookie down using the base of a large glass, to make a flat disk that is about 1.5 cm thick.
- Bake your biscuits for 12 minutes or until lightly golden.
- Remove the trays from oven and leave to cool completely before topping them with melted chocolate.
- Place your chocolate buttons and coconut oil into a small glass or plastic bowl. Microwave in 30 second increments until melted. Stirring between bursts. The chocolate should run in a thin slow stream when you lift the spoon
- Take a cookie and gently dip the top surface into the chocolate then lift it out, letting the excess run back off. Use the back of a spoon to spread the chocolate and cover any missed bits if needed. Place each cookie back on to your lined trays to set.
- Repeat until all of the cookies have been coated in chocolate.
- Allow your chocolate to set fully before transferring them into a sealed container to store.
Notes
Thank you so much for taking the time to read through my crunchy nut snap biscuits recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
