Monday, 16 February 2015

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. 

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

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

  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.


  1. Gonna try this at the wkend. I miss Abbey crunch biscuit's!
    Thank you.

  2. Nice biscuits but not abbey crunch.

  3. You get closer if you pulse the oats in a blender, otherwise the oats are just too big.