Oat Crunchies
These Oat Crunchies are so buttery and crisp, seriously addictive
Servings: 40
Ingredients
- 250 gram butter
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 1 cup cake wheat flour
- 1&1/2 cup oats
- 1&1/2 cup dessicated coconut
- 1 cup granulated sugar
Instructions
- Preheat oven to 160 degrees celsius. Line a cookie sheet with parchment paper
- Add all the dry ingredients, cake wheat flour, sugar, oats and coconut to a large bowl and mix
- Melt the butter and the golden syrup on the stovetop. Once the butter starts bubbling add the bicarbonate of soda. It will start to froth. Remove from stovetop and mix it together with the dry ingredients
- The mixture will seem a little crumbly but once pressed into the pan it will stick together. You can use a spatula to press it into the pan and use your fingers to press down the edges. You can use two 27cm x 22cm pan or something close enough or you can use one large pan.
- Bake at 160 degrees Celsius for 20-25 minutes or until golden brown
- Remove from oven and cut whilst still warm. You can use a pizza cutter for easy cutting and cut the edges with a knife. Remove from the pan only once completely cool or they will crumble. Store in an airtight container once completely cool
Notes
- I got 40 small squares from this recipe but you can cut them as big or small as you prefer
- If you want a slightly chewy texture you an reduce the baking time a little and also substitute the white sugar with brown
- The size of the pan depends on how thick you prefer your crunchies. I didn't have a pan that suited the thickness I wanted so I used two pans. My oven is large enough to accommodate two pans. Some people have used a 30cm x 20cm pan which gives you much thicker crunchies
- I find the extra coconut does add that little extra crunchiness which is what we love, however you can reduce the coconut by half cup and add an extra half cup oats if you prefer it less crunchy