Abbey Crunch Biscuits

Years ago McVitie’s used to have a wonderful biscuit called Abbey Crunch.  They don’t seem to make it any more, and it is such a shame.  They tasted so good, with a crunchy at texture and a lovely flavour of golden syrup.  I just had to try to make some so I set about looking to see if I could find anything about them.

After searching for a while to find a recipe I did come across a few, all of which seem to be basically the same.  

They seemed to be in Imperial measures, so I have tried to adapt everything to metric. 

Update:
I have a sister who lives in Canada. She, being an aficionado of all things baked, particularly those which taste as heavenly as Abbey Crunch, saw the recipe and made some herself.  Her report back is that they taste delicious and are light and crunchy.  So please take that as a recommendation and make some of these yourselves, and report back in the comments section to let me know how you get on.

Abbey Crunch Biscuits

Ingredients:

  • 140g Butter
  • 140g Caster Sugar
  • 140g Self raising flour
  • 112g Rolled oats
  • 15 ml Milk
  • 10 ml Golden Syrup
  • 1tsp Baking Soda


Method:

  1. Cream butter and sugar
  2. Mix in milk, soda and syrup
  3. Stir in flour and oats and mix well
  4. Roll into about 24 small balls and put on greased baking tray
  5. Cook for 25 mins on 150C/300F/Gas Mark 2 until golden brown in colour.
  6. Allow to cool on the baking tray for a few minutes and then transfer to a cooling rack until fully cooled and hardened.

21 Comments

  1. A lovely biscuit, to me a cross between abbey crunch and a hobnob in flavour, I too pulsed the oats, and used unsalted butter and a pinch of salt, thank you, a keeper.

  2. Hi, I will have to check on Pirate Cookies. I always using measuring spoons, levelled, for baking powder. Or I weigh the amount on a scale. I never used heaped spoons, since the very description is vague, how high is heaped?

  3. I was looking for a recipe for "Pirate Cookies" and found this. (Ask your Canadian sister about these!) A question: do you use measuring spoons for baking powder or is your measurement heaped? Or what? Thank you.

  4. i cannot believe how amazing they are EVERY TIME as long as i stick to the recipe. everyone has loved them and i bake them for quite a few charity bakes. this year i have put a bit of chocolate in them just to colour them and dippped the top in white chocolate, put on an edible holly and berry thingy and they look like xmas puds. i cannot thank Geoff enough for posting this recipe and my husband for finding it by chance. thank you Geoff.

  5. I think they are a fair imitation of Abbey Crunch. Probably better cos of being made with real butter (originals probably made with hydrogenated fat and monosodium glutamate).

  6. Its amazing what you find on the net. I was actually looking for a petition to sign to bring back Abbey Crunch. Actually this may well be better.

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