Yummy, crispy, crumbly crunchies. There should always be a jar of these on the kitchen counter. Only problem is that they don't seem to last very long, but they are great for in between snacks, with tea or coffee, lunch boxes or crumbled over greek yoghurt with honey. Except I seem to be nibbling on one more often then not! At least you can make them in a jiffy. We had these in cupcake, right from the beginning: packets on the shelf and a jar on the counter, and fear the day we slipped and the jar ran empty!
250 g butter
3 cups rolled oats*
1 cup castor sugar
1 cup coconut
1Tbs golden syrup
1tsp bicarbonate of soda
*you can substitute 1 cup of oats for sunflower seeds, if you want a seedy version. Maybe a tad healthier.
Preheat the oven to 180 degrees celcius.
Mix all the dry ingredients in a bowl, except for the bicarb.
In a pot, on the stove, melt the butter, syrup and bicarb, until mixture and till it becomes frothy.
Pour over the dry ingredients and mix together with a spoon, until well combined.
Smear your baking tray with butter, and toss your crunchie mixture in.
The baking tray I used was 28 x 39 cm. If yours is a little smaller, that will be fine, else, if your trays are much smaller, divide the mixture in two and spread over two smaller trays.
This is where you get your fingers sticky and lick them clean!
Flatten the crunchie dough with your hands till evenly spread.
And pop in the oven for about 30 min or until golden brown.
Cut into desired size as soon as you take it out the oven, (don't burn your fingers!) and then leave to cool in the tray.
Keep fresh in an air tight container.