Crunchies Recipe

Can you remember having this as a tea time treat? Nothing can beat warm crunchies just out of the oven and especially when you are in the mood for something delicious.

I made these in the school holiday’s, but they never lasted very long, no wonder five children can finish a tin of biscuits in no time!

Ingredients

 310 ml (1 ¼ cups) Flour

 310 ml (1 ¼ cups) Breakfast Oats

 310 ml (1 ¼ cups) Coconut

 185 ml ( ¾ cups) White Sugar

 20 ml (4 tsp) Golden Syrup

 125 ml ( ½ cup) Butter OR Margarine

 5 ml (1 tsp) Bicarbonate of Soda

 45–60 ml Boiling Water

Method

1. Combine the dry ingredients.

2. Melt the Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.

3. Mix together with the dry ingredients.

4. Press the mixture into a Swiss Roll tin (or for a thicker crunchier biscuit, bake in a square 20 cm x 20 cm tin) and bake for 20 minutes at 150°C. Gently press down the sides if they seem to rise too much.

5. When light brown, remove from the oven and cut into squares. Switch off the oven. Return the crunches to the oven for about 10 minutes to dry out.

6. Allow to cool before placing them in a tin.

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