Description
These Buttery Oat Crunchies Squares come together fast and disappear even faster. They’ve got that crisp edge, soft middle, and just the right buttery sweetness that makes you reach for another piece without thinking.
Ingredients
Units
Scale
- 180 g butter or margarine
- 15 ml (1 tbsp) golden syrup
- 5 ml (1 tsp) baking soda
- 500 ml (2 cups) rolled oats
- 250 ml (1 cup) cake flour
- 250 ml (1 cup) white sugar
- 250 ml (1 cup) desiccated coconut
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a medium baking tray and, if you’ve got it, line it with parchment so lifting the bars out later is easier.
- In a small saucepan over medium heat, melt the 180 g butter or margarine with the 15 ml golden syrup.
- Once melted, stir in the 5 ml baking soda and keep an eye on it; it’ll foam up slightly, which is exactly what you want. Remove from the heat right away so it doesn’t overcook.
- In a large bowl, combine the 500 ml oats, 250 ml cake flour, 250 ml white sugar, and 250 ml desiccated coconut. Give it a quick mix.
- Pour the warm butter mixture over the dry ingredients and mix well. It should come together into a slightly sticky, crumbly dough.
- Tip the mixture into your prepared tray. Press it down firmly with the back of a spoon or your hands. Really compact it so the bars hold together nicely after baking.
- Bake for 5 minutes at 350⁰F (180⁰C), then switch the oven off and leave the tray inside for another 20 to 30 minutes. This slow finish helps the crunch develop without burning the edges.
- Remove from the oven and cut into squares while still warm. Let them cool completely in the tray before lifting out, or they might crumble a bit.
Notes
Created, prepared, tried, and tested Preshana
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 11.3 g
- Sodium: 66.3 mg
- Fat: 7.6 g
- Saturated Fat: 5.2 g
- Trans Fat:
- Carbohydrates: 21.8 g
- Fiber: 1.1 g
- Protein: 1.7 g
- Cholesterol: 16.1 mg
