Crunchies
Easy South African traybake biscuits with coconut and oats
Equipment
- Loose bottom oblong baking tin, square 20x20cm
Ingredients
- 83 g plain flour (can substitute gluten free flour)
- 125 g sugar
- 55 g desiccated coconut
- 125 g oats
- 1/4 tsp salt
- 100 g butter
- 1 tbsp golden syrup
- 1 tsp bicarb
Instructions
- Heat oven to 180C
- Line a baking tin with parchment
- Mix the flour, sugar, coconut and oats in a bowl, stirring until evenly combined.
- Melt butter and syrup in a small saucepan.
- Add bicarb to the syrup mixture and mix well.
- Add the syrup mixture to the dry ingredients and stir in until fully combined.
- Pour into the baking tin and spread evenly smoothing the top with a spatula.
- Bake for 25 mins or until golden.
- Mark the squares with a sharp knife while still warm.
- Enjoy
Notes
1. These freeze really well. Once you have cut them into pieces and they are fully cooled, put into an airtight bag, label and freeze. To defrost, place onto a cooling rack on the counter top for a couple of hours loosely covered with cling film. They will have gone a bit soft and chewy. If that’s how you like them, then great, otherwise to crisp them up, place them on a baking tray in a preheated oven 180C for 5 mins.
2. You can also make these gluten free simply by replacing the flour with gluten free flour. They are a little more crumbly but do work out OK.