Recipe: Scrunch

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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

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