If you don’t like crunchies we simply cannot be friends. Sorry.
There are often crunchies in our house for two main reasons. Firstly, Pretty Girl has mastered the art of baking a batch all on her own. Confession: I am not always all that inclined to bake with my children; they have to really catch me in a good mood to be allowed to join in any baking fun. To be clear by ‘good mood’ I mean the one where I foresee the copious spills of sugar and flour all over the floor; as well as the possibility of later finding sticky dough on door handles or the couch and still think kiddos and baking are a great idea.
The second reason is that I like the cookie jar to be full – what would the point of an empty cookie jar be? I don’t even know what tea and cookies at 4 pm would look if there were no cookies. Crunchies require little in the way of concentration, which means I can literally whip up a batch at the same time as I cook dinner. I am a pretty great multitasker.
Lately however, due to end of term fatigue, I have been sneaking crunchies into lunchboxes as well to bring a little cheer to my ready for holiday already Pretty Girl. Despite the rolled oats, butter (hoorah Tim!) and coconut, a crunchie is somewhat laid low by all the sugar and therefore not exactly what one would call a healthy snack. My responsible parental role deemed it necessary to add sunflower seeds, pumpkin seeds and dried cranberries, you know, to up the health quotient.
Hah! This little addition took regular crunchies and made them EVEN BETTER. I love how the cranberry adds sweet soft pops to a crunchie. Don’t even get me started on how pretty the red looks in among that familiar golden crisp.
Nothing left but to bake some then! One quick PS. I was quite restrained with my use of seeds because I still wanted my kiddos to eat them and enjoy them, but you could add up to 125 ml (½ C) of seeds to the recipe if you wanted more.
- 250 ml (1 C) flour
- 500 ml (2 C) oats
- 250 ml (1 C) coconut
- 250 ml (1 C) sugar
- 65 ml (¼ C) mixed sunflower and pumpkin seeds
- 65 ml (¼ C) dried cranberries
- 200 g butter
- 15 ml (1 T) golden syrup
- 30 ml (2 T) milk
- 5 ml (1 t) bicarbonate of soda
- Mix together the flour, oats, coconut, sugar, mixed seeds and cranberries in a large bowl.
- In a small saucepan gently heat together the butter and the golden syrup.
- Once all the butter is melted whisk in the bicarbonate of soda.
- Add the butter to the dry ingredients and continue mixing until all the flour mix is coated well with the butter mix.
- Press the crunchie mixture into a baking tray that has been sprayed with non-stick spray and bake in an oven preheated to 180˚C for 30 minutes or until golden brown.
- Remove from the oven and allow to cool for 15 minutes.
- Using a sharp knife, cut into even sized squares and leave in the baking tray until completely cooled.