Life, Love, and Passports

Crunch time

As a baking novice I’m usually quite dogmatic about preparing ingredients and meticulously measuring to within an inch of perfection. So tonight when I decided to treat my girls to some crunchies I took my eye off the ball just because it wasn’t a complicated recipe.
Oh no! Everything is now safely in my mixing bowl, ready for baking and I realise I’ve used baking powder instead of bicarbonate of soda. Why are the tins so similar? I crossed my fingers and hoped for the best. Fortunately it wasn’t a complete disaster.

My verdict and after consultation with my junior bakers we decided that there was something missing, not surprisingly. I had a baking brainwave and decided to convert them to chocolate crunchies. Oh no! That would mean melting chocolate and I’ve not had much luck in that department. I’m happy to report that the chocolate business worked out perfectly and I’ve smothered it over the crunchies and can’t wait to munch on them.

Here’s my recipe. It’s quick and fuss free but not free from mistakes!
2 cups oats
1 cup sugar
1 cup flour
1 cup coconut
1tsp bicarbonate of soda
1Tsp boiling water
2Tsp syrup
125g margarine

Melt margarine and syrup
Add bicarbonate of soda to boiling water then add to melted ingredients
Combine all dry ingredients
Mix syrup to dry ingredients
Bake at 180 until golden brown



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