Heidi, my friend in Queensland, Australia is a great cook. I am always amazed that she is able to stay so slim.
Her lucky family get to enjoy many treats like this.
This is the recipe she has shared which would be great for school holidays.
Crunchies or Afghan biscuits with icing
375 ml ( 1 1/2 cups) sugar
125 g of butter or margarine
30 ml ( 2 Tablespoons) of honey or golden syrup
30 ml ( 2 cups) of oats
500 ml (2 cups) coconut
250 ml (1 cup of cake flour
1ml ( 1/4 tsp) salt
1 egg (whisked)
10 ml (2 teaspoons) bicarb of soda
Pre-heat the oven to 180Degrees C and grease a 40 x 30 x 2 cm tin with non-stick spray or margarine.
Melt the sugar, butter and honey in a large saucepan over low heat. Combine the oats, coconut, flour and salt in another mixing bowl.
Leave the sugar mixture to cool slightly, then rapidly stir in the egg and bicarb of soda. When the bicarb of soda starts to foam add the flour and mix in well.
Using a spatula press the mixture into the pan. Bake on the middle rack of the preheated oven for 20 minutes or until golden brown. Remove and cut into 5 cm squares while still hot.
Leave squares to cool in the pan and later store in an airtight container. Makes 48 squares.
Tip from Heidi
Halve the coconut in the recipe and add 2 cups of cornflakes. You can also use brown sugar instead of white sugar.
Use an Afghan biscuit icing too for a difference.
To prepare the icing if you fancy something different, combine icing sugar, cocoa, vanilla essence and melted butter.
Slowly add a little water until you have the desired consistency. If you accidentally add too much water, just add more icing sugar.
Ice the biscuits when they are cool and garnish with a walnut half.
They should store in an airtight container for 3- 4 days, but probably will be eaten long before that!
I know what I’d like to bake-it is 3 degrees this morning, so they sound like a yummy morning tea treat!
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