Recipe: Scrunch

Add a comment
Scrunch. Photo / Jason Burgess
Scrunch. Photo / Jason Burgess

Makes 20-24

1 cup rolled oats
1 cup coconut
½ cup flour
½ cup brown sugar (firmly packed)
125g butter

1 Preheat oven to 180C. Position oven rack in middle of oven.

2 Line the base of a 20x30 centimetre sponge roll tin with greaseproof or baking paper.

3 In a large bowl mix the oats, coconut, flour and sugar.

4 Melt the butter and stir into dry ingredients until all is well mixed.

5 Turn into prepared tin and press in with flat of hand or back of a spoon.

6 Bake at 180C 25-30 minutes or until golden and set.

7 Remove from oven, cool a few minutes, then with a sharp knife cut into squares.

8 Leave in the tin to go cold, then remove carefully and store in an airtight container.

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 05 Oct 2015 07:09:45 Processing Time: 754ms