Crunchies - SNOWFLAKE
Serves: Makes about 32 sqaures...
Prep time: 10 minutes
Baking time: 25 minutes
INGREDIENTS
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
METHOD
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.
Tip
These crunchies are suitable for freezing.
Serves: Makes about 32 sqaures...
Prep time: 10 minutes
Baking time: 25 minutes
INGREDIENTS
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
METHOD
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.
Tip
These crunchies are suitable for freezing.
