Crunchies with coconut, oats and golden syrup
Try this Crunchies with coconut, oats and golden syrup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 120 grams coconut (approximately 375 ml or 1 1/2 cups)
- 195 grams cake or fine sponge flour (approximately 375 ml or
- 300 grams fine granulated sugar (approximately 375 ml or 1 1
- 270 grams rolled oats (approximately 750 ml or 3 cups) not easy cook or quick cook oats
- 440 g butter
- less than 1/2 tsp bicarbonate of soda
- 2 tablespoons golden syrup - i use lyle's as it is thick and goo
- Carbohydrate 0.0088 g
- Cholesterol 31.5333333333333 mg
- Fat 11.8961333333333 g
- Fiber 0 g
- Protein 0.124666666666667 g
- Saturated Fat 7.53397333333333 g
- Serving Size 1 1 Serving (15g)
- Sodium 84.48 mg
- Sugar 0.0088 g
- Trans Fat 0.832773333333332 g
- Calories 105 calories
Pre-heat the oven to 170 degrees Celcius or 150 fan / 325 F / Gas mark 3.Combine the coconut, cake flour, sugar and oats in a bowl and whisk a few times.Heat the butter, golden syrup and add the bicarbonate of soda when it starts bubbling then after a minute add the hot liquid to the dry ingredients.Empty the cookie mixture into an oven tray and ensure it is smooth, even and compact. You can use the bottom of a flat measuring cup to do this.Bake for 20 minutes, then cut, and turn the crunchies around on the cookie sheet and continue to bake on the other side for another 10 minutes to crisp it up.
