Cranberry and oat crunchies (lunch box treat)

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crunchies
Farzana Kumandan @sprinklesandspicect

by Farzana Kumandan @sprinklesandspicect

Dry Ingredients 

500g Oats

2 Cups Flour

2 Cups Brown Sugar 

1 Cup Coconut

1 Cup Cranberries

¼ teaspoon salt

Wet Ingredients 

500g Butter

½ cup Golden Syrup

2 level teaspoons bicarb

 

Method

In a large bowl mix together your dry ingredients and set aside. 

In a heavy based pot over a medium heat melt your butter. Once the butter has almost melted, add your golden syrup. Stir continuously until the butter and syrup thickens slightly and starts to bubble. 

Remove from the heat and stir in your bicarb, allowing it to foam up instantly. 

Add this mixture to your dry ingredients, ensuring you coat all your dry ingredients with the syrup. 

Transfer to a big oven tray. Press flat with the back of a spoon and bake on 170 degrees for 30-35 minutes until its golden brown.

When removing from the oven, they will be slightly soft, carefully cut your squares lines, but leave it in the tray.

Return to the warm (turned off) oven with the door slightly open. Allow to cool and crisp and crunch up. 


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