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South African Crunchies (Oatmeal cookie)

Source of Recipe

newspaper


Recipe Introduction

Note - The longer it bakes, the crunchier it will be. For a chewier bar cookie, bake about 25 minutes. If you cut them into 1 1/2 inch bars as directed, it will make about 60.

List of Ingredients

4 c old fashioned oats (NOT quick oats)
3 c unsweetened shredded or sweetened flaked coconut
1 c flour
1 1/2 c sugar
1/2 tsp salt
1 tsp cinnamon
1 c salted butter
3 tbsp honey or golden syrup
2 tsp baking soda
1/4 c low-fat milk



Recipe

Put the rack in the middle of the oven.
Preheat to 325.
Spray a 10 by 15 jelly roll pan.
In a large mixing bowl, stir together oats, coconut, flour, sugar, salt and cinnamon.
In small microwave bowl, combine butter and honey.
Microwave on high for 60 to 90 seconds or until the butter has melted and the honey is bubbly. Set aside to cool 5 min.
Stir the baking soda into the milk and continue stirring until it dissolves completely.
Pour the cooled honey and butter mixture and baking soda and milk mixtures into the dry ingredients.

Mix well with a large spoon or clean hands, until completely combined. Be sure to stir to the bottom of the bowl to get all the dry ingredients.

Spread evenly in the prepared pan and press down well with the back of a spoon or a rolling pin.
Use your fingertips to push the corners and edges down.
Bake a total of 25 to 30 minutes or until golden brown - rotate the pan half way though baking.
Watch carefully that the bars do not over brown. IF browning too quickly, place aluminum foil over loosely for the last few minutes or reduce temperature to 300 during the last 5 to 10 minutes of baking.
Remove from oven and place on a cooling rack for 10 to 12 minutes.
Use a sharp, serrated knife to cut into 1 1/2 inch squares while bars are still warm. Allow to cool completely before removing from pan.

101 calories per bar; 101 mg sodium