Melt sugar, butter and honey in a saucepan over a
gentle heat till just melted.
Line a standard swiss roll tray with greaseproof
paper.
Heat oven to 190c/GM5
Place oats, cinnamon, coconut and any optional
extras in a bowl, add sugar mixture and mix well
until well combined. The mixture should be of a dry
body, not claggy or sloppy. Add a little more oats gradually (1/2 cup
or so at a time)if needed to get the right consistency.
Spread mixture into baking tray, bake for 25-30
mins until lightly golden brown.
Cut into even portions, then leave to cool
completely in the tray.
These are meant to be a crunchier, less chewy style
of flapjack, and does not have a very 'stodgy'
texture.(Hence the name!) If you use a cake tin,a
thicker slice can be achieved. Alternatively, the
mix can be divided into cookie size portions on to
the baking tray, but reduce bake time by 5 mins.
Mini bites are made with a tablespoon size dollop
of the mix and bake for 15-20 mins; makes around 30.
Serving
Suggestions
Glass of milk, or a great coffee break treat!
Originally Submitted
3/7/2010
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