Wednesday, 17 February 2016


Crunchies -  SNOWFLAKE

Serves: Makes about 32 sqaures...
Prep time: 10 minutes
Baking time: 25 minutes

500 ml (280 g) Snowflake cake wheat flour
5 ml bicarbonate of soda
2 ml salt
500 ml (160 g) rolled oats
500 ml (160 g) desiccated coconut
375 ml (300 g) sugar
250 ml (150 g) seedless raisins
250 g butter or margarine
30 ml golden syrup
1 extra-large egg, beaten
5 ml vanilla essence

1. Sift flour, bicarbonate of soda and salt together. Add rest of dry ingredients.
2. Melt butter and golden syrup together in a small, heavy-based saucepan and add to dry ingredients.
3. Add beaten egg and essence and mix well. Press mixture into a greased, large oven pan of about 24 x 34 cm.
4. Bake in a preheated oven at 180°C for about 10 minutes. Reduce oven temperature to 160°C and bake further for about 15 minutes until golden brown. Leave to cool in pan before cutting into bars. Store in an airtight container.

These crunchies are suitable for freezing.

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