Wednesday, 27 April 2011

Oat crunchies

- by Robyn

I have been making these crunchies for as long as I can remember.  The original recipe came from my mom’s home economics recipe book that she used in 1969 and they remain a firm favourite in my family.

240g coconut
120g flour
360g oats
300g sugar
Half tsp salt
1 tsp cinnamon
230g butter
3 Tbs syrup
2 tsp bicarb
¼ cup milk

1. Mix together the dry ingredients in a large bowl and set aside.
2. In a large pot, melt the butter and syrup together. Once they start to boil, add the milk with the bicarb dissolved within it. (My kids loving seeing this chemical reaction happen – we call it a nuclear explosion because it looks so dramatic as the liquid wells up!)
3. Keep it boiling on a low temperature until it is a dark golden colour. Turn the heat off and add the bowl of dry ingredient to the pot and mix well.
4. Pour this mixture into a large baking tray and press it down firmly from corner to corner. Bake in a 180°C oven for around 30 minutes. 
5. When you take it out it will still be soft and gooey – slice into squares, turn your oven off and put it back in with the oven door slightly open for a further 30 minutes to crisp up.

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