South African Oat Crunchies - well my version

I get asked so often to make these and they are a 'healthier' alternative to cake, so I've finally photographed and written a recipe, let me know how yours turn out and share some photos as it's nice to see what added ingredients everyone uses!

I've created the recipe step by step in a 1 page A4 word document for printing too, so if you would like me to email you a copy, get in touch by leaving a comment with your email address (comments aren't automatically posted as I approve them and wont be posted with your personal details if you request a copy of the recipe)

1.       Preheat oven to 180 degrees Celsius (fan oven), Conventional oven approx 190C

Measure ingredients into two separate bowls, keep

1 teaspoon bicarbonate of soda separate:

Large bowl

4 oz margarine

2 tablespoons golden syrup(or honey)

Smaller bowl

4oz plain flour

3oz desiccated coconut

4.5oz Demerara sugar

4oz porridge oats (see pic, don’t use refined

or large oats)

Optional additions – sultanas, choc chips, cranberries, nuts etc

2.       Grease and line a standard rectangular  25x33cm baking sheet with baking parchment or greaseproof paper, but don’t grease after lining the tin.

3.      Heat the margarine and syrup bowl gently in microwave until liquid 40 – 50 seconds

4.      Stir 1 teaspoon bicarbonate of soda into the liquid using a fork to dissolve evenly.

5.      Allow mixture too cool slightly, if adding items like chocolate chips

6.       Add optional extras to dry ingredients (sultanas, nuts etc)

7.       Pour dry ingredients into bowl of liquid and mix straight away, combining thoroughly.

8.       Empty mixture onto baking tray – it will feel like a wet sand consistency

9.       Spread evenly on tray, but don’t compact or press down too much , use the back of a large metal serving spoon is easiest way.

10.       Place in preheated oven for 12 – 15 minutes or until desired – the longer the cooking time the more crunchy and less cooking time is a softer consistency

11.       After cooking time remove from oven and ‘score’ while still warm but do not remove from tin.

12.  Separate slices when cold and store in airtight container for up to 1 week -the ones below had dark choc chips

Enjoy!!