310ml (1¼ cups) flour
310ml (1¼ cups) breakfast oats
310ml (1¼ cups) coconut
185ml (¾ cups) Huletts White Sugar
20ml (4 teaspoons) Huletts Golden Syrup
125ml (½ cup) butter or brick margarine
5ml (1 teaspoon) bicarbonate of soda
45 – 60ml boiling water

Combine dry ingredients. Melt the Huletts Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture. Mix together with the dry ingredients. 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. When light brown, remove from the oven and cut into squares. Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out. Allow to cool before removing from tin.

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