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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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From Miranda Sharp in The Age Epicure. Very easy to make and makes a large quantity. Good for school lunches and can be frozen. Ingredients:
250 g butter |
250 g brown sugar |
1/2 cup golden syrup |
250 g rolled oats |
125 g corn flakes |
175 g shredded coconut (or dessicated) |
125 g plain flour |
1 teaspoon ground cinnamon |
150 g chopped dried fruit, mixture of your choice or 150 g sultanas |
150 g chopped nuts, of your choice |
Directions:
1. Melt butter, sugar and golden syrup in a saucepan and bring slowly to the boil.
2. Combine other ingredients in a large bowl.
3. Pour in melted butter mixture and combine well.
4. Press firmly into 26 x 32cm baking tray lined with non stick baking paper. (I use a potato masher to press the mixture).
5. Bake for about an hour at 160 degrees Celsius.
6. Allow to cool a little before cutting into pieces.
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