|250 ml||brown sugar|
|15 ml||golden syrup|
|5 ml||bicarbonate of soda|
|250 ml||oats — rolled|
|250 ml||cake flour|
Preheat the oven to 180°C and grease a rectangular baking tray (24 x 34cm).
Place the butter, brown sugar and syrup in a saucepan and heat over a low temperature until the butter has melted. Add the bicarbonate of soda and stir until mixed.
Mix the rolled oats, cake flour and coconut in a mixing bowl and then pour in the syrup mixture. Stir until mixed and then place the mixture in the prepared tray. Press it down evenly with the back of a spoon and bake for 15-20 minutes or until golden brown.
Remove from the oven and cut into squares while the crunchies are still warm. Allow to cool in the baking tray before lifting out the squares.