South African baking: crunchies

One of the most treasured items in my pantry is my golden syrup. The way I hoard it you'd think it was made of real gold. I've never been that good at sharing ;) I grew up on Illovo syrup in South Africa, but this British brand at Andronico's is just the same.

Golden syrup is just the best on crumpets (aka US pancakes, AUS pikelets), nothing can beat it!
But it is also great for baking crunchies. I finally got around to making some recently after a South African blog I follow posted the recipe (thanks Kit!).

These things bring me straight back to my childhood. My mum used to make them a lot on the farm. I don't think her version had cinnamon so I left that out, and I used dark brown sugar to make it a little less sweet (at least that's my theory). They turned out just the same as I remember them.

Soft, warm, and, well... crunchy :)
The perfect complement to a cuppa tea!

Crunchies

3/4 cup plain flour
2 1/4 cups rolled oats
1 1/3 cups dessicated coconut
pinch salt
1/2 cup sugar
1/2 cup butter
2 Tablespoons golden syrup
1 teaspoon bicarb soda
30 ml milk

1. Combine flour, oats, coconut, salt and sugar in a mixing bowl.
2. Gently melt together butter and syrup on the stove, then stir into the dry ingredients.
3. Dissolve bicarb in the milk and add to the mixture stirring well.
4. Tip into greased baking tray, press down all over till even with the back of a spoon.
5. Bake at 350 F/180 C for 15 - 20 min until golden brown. Cut into squares in tin then leave to cool for a while before taking out of the tin.