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Irene's Cranberry and Almond Crunchies

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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)
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.


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