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Main Ingredient Group

310ml flour
310ml breakfast oats
310ml coconut
185ml sugar
20ml syrup
125ml Stork Baking Margarine
1tsp bicarbonate of soda
3.5tsp boiling water
4 blocks chocolate, melted

Step by step method

  1. Combine dry ingredients.
  2. Melt the syrup and Stork Bake together, mix the bicarbonate with the water and add to the Stork Bake mixture.
  3. Mix together with the dry ingredients.
  4. Press the mixture into an oven tray and bake for 20 minutes at 150°C.
  5. Gently press down the sides if they seem to rise too much.
  6. When light brown, remove from the oven and cut into squares.
  7. Switch off the oven.
  8. Return crunchies to the oven, for about 10 minutes to dry out.
  9. Allow to cool before removing from tin.
  10. Drizzle with melted chocolate to decorate.