Ingredients
Units
Scale
- 500 ml all purpose flour
- 500 ml granulated sugar
- 500 ml rolled oats
- 500 ml desiccated coconut
- 60 ml golden syrup
- 5 ml bicarbonate of soda
- 200 g butter
Instructions
- Preheat the oven to 350⁰F (180⁰C).
- Lightly grease a baking tray, ideally around 23 x 33 cm, so the mixture spreads to roughly 1 cm thick.
- If your tray is smaller, the crunchies will be thicker and may need a little extra baking time.
- In a large bowl, mix the 500 ml all-purpose flour, 500 ml granulated sugar, 500 ml rolled oats, and 500 ml desiccated coconut until evenly combined.
- Put the 200 g butter and 60 ml golden syrup in a small saucepan. Melt them together over low heat, stirring occasionally. Don’t let the mixture boil hard.
- Remove the saucepan from the heat and immediately stir the 5 ml bicarbonate of soda into the melted butter and golden syrup. It’ll foam up, so use a large saucepan with a little room to spare.
- Pour the hot butter mixture over the dry ingredients. Stir everything together until there are no obvious dry patches. The mixture will look crumbly, but it should hold together when pressed.
- Tip the mixture into the prepared baking tray (23 x 33 cm tray) and press it firmly and evenly to about 1 cm thick. I find the back of a spoon works, but a lightly greased rolling pin makes getting an even layer much easier.
- Bake for 15 to 20 minutes, until the top is evenly golden and the edges are a little darker.
- Keep an eye on it towards the end because the difference between golden and too dark happens pretty quickly.
- Take the tray out of the oven and let the crunchies sit for 1 to 2 minutes.
- While they’re still warm, cut them into squares with a sharp knife. Don’t wait until they’re completely cold or they’ll be much harder to cut cleanly.
- Carefully lift the squares onto a cooling rack and let them cool completely. They’ll firm up as they cool.
Notes
Prepared, tried, and tested by Hannan
