310 ml (1 ¼ cups) Flour
310 ml (1 ¼ cups) Breakfast Oats
310 ml (1 ¼ cups) Coconut
185 ml ( ¾ cups) Huletts White Sugar
20 ml (4 teaspoon) Huletts Golden Syrup
125 ml ( ½ cup) Butter OR Margarine
5 ml (1 teaspoon) Bicarbonate of Soda
45–60 ml Boiling Water
Combine the dry ingredients.
Melt the Huletts Golden Syrup and
butter together. Combine the
bicarbonate of soda with the water and
add to the butter mixture.
Mix together with the dry ingredients.
Press the mixture into a Swiss Roll
tin (or for a thicker crunchie, bake
in a square 20 cm x 20 cm tin) and
bake for 20 minutes at 150°C. Gently
press down the sides if they seem to
rise too much.
When light brown, remove from the oven
and cut into squares. Switch off the
oven. Return the crunchies to the oven
for about 10 minutes to dry out.
Allow to cool before removing from the