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.

Ingredients:

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

Method:

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.