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Irene's Cranberry and Almond Crunchies

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trh-irenes-cranberry-and-almond-crunchies
Ingredients:
Melt 300g butter/margarine on low heat in a small pot.
Once melted, add 6-8 tsp golden syrup & 1/2 tsp almond essence (may be replaced with a tsp of vanilla essence if u prefer). Keep aside.

Combine the ingredients below in a large bowl….
250ml sugar
500ml self-raising flour
500ml jungle oats
250ml desiccated coconut
125m rice krispies
100ml pumpkin seeds
125ml roughly chopped cranberries
2 cups whole / chopped almonds (u may use more or less depending on your preference)
Method:
Add the melted liquid into the dry ingredients and mix well until all ingredients are evenly distributed.
Press the mix tightly into a prepared oven tray.
Bake in a pre-heated oven at 180 deg cel for 15 minutes.
Remove from oven, cut into squares (whatever size you prefer) and bake for a further 15 minutes at 120 deg cel.
Remove from oven, cut over the squares again to separate each crunchie. Enjoy
Prepared, tried and tested by: Irene Dasari

Nazley Ally  I made the plain crunchies. Thank you so much. I baked it longer to be nice and golden brown crispy.
trh-nazleys-plain-crunchie

 

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