310 ml (1¼ cups) flour
 310 ml (1¼ cups) breakfast oats
 310 ml (1¼ cups) coconut
 185 ml (¾ cups) White Sugar
 20 ml (4 teaspoons) Huletts Golden Syrup
 125 ml (½ cup) butter or brick margarine
 5 ml (1 teaspoon) bicarbonate of soda
 45 ml boiling water

1

Combine 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 crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC. Gently press down the sides if they seem to rise too much.

5

When light brown, remove from the oven and cut into squares.

6

Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out.

7

Allow to cool before removing from tin.

CategoryTags

Ingredients

 310 ml (1¼ cups) flour
 310 ml (1¼ cups) breakfast oats
 310 ml (1¼ cups) coconut
 185 ml (¾ cups) White Sugar
 20 ml (4 teaspoons) Huletts Golden Syrup
 125 ml (½ cup) butter or brick margarine
 5 ml (1 teaspoon) bicarbonate of soda
 45 ml boiling water

Directions

1

Combine 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 crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC. Gently press down the sides if they seem to rise too much.

5

When light brown, remove from the oven and cut into squares.

6

Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out.

7

Allow to cool before removing from tin.

Crunchies