27 Feb Rashida's Fruit Crunchies
2 cups cake flour
31/3 cup rolled oats
11/4 cup currants
2 cups desiccated coconut
1½ cups sugar
1 cup margarine – 250ml
2½ tblsp golden syrup
1 egg beaten
1 tsp vanilla essence
2 ml almond essence
5 ml bicarbonate soda, dissolved in a little milk
Mix together the first 6 ingredients
Melt together the margarine & syrup
Add the beaten egg, essence and bicarb.
Add the liquid ingredients to the dry ingredients and mix well.
Press into a large baking tray or two medium sized trays.
Bake 180C for 30 min.
Cut while still warm
Prepared, tried and tested by: Rashida Habib