Chocolate Crunchies
INGREDIENTS
100 g/250 ml quick cooking oats
120 g/250 ml GOLDEN CLOUD Cake Wheat, white bread wheat or brown bread wheat flour
80 g/250 ml desiccated coconut
125 g/150 ml butter or margarine, slightly softened
100 g/125 ml sugar
40 ml cocoa powder
3 ml baking powder
5 ml vanilla essence
±15 ml water
INSTRUCTION Grease a baking tray or rectangular ovenproof dish of about 28 x 20 cm generously with margarine or spray with cooking spray and preheat the oven to 180°C. Combine all the ingredients in a mixing bowl or the bowl of an electric mixer and mix by hand or with the beater hook to make a firm dough that just holds together. Add a few drops water as necessary to bind the dough. Turn out the dough into the prepared baking tray or dish and press into the dish evenly. Bake 15-20 minutes or until firm. Remove from the oven and cut into squares, about 2,5 cm or as preferred. Cool for about 10 minutes before removing carefully. Store in an airtight container.
