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

Have your say

We aim to have healthy debate. But we won't publish comments that abuse others. View commenting guidelines.

1200 characters left

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production apcf04 at 02 Jul 2015 16:05:27 Processing Time: 549ms