These addictive morsels are to South Africans what the Choc-Chip cookies are to Americans and what the Anzac biscuits are to Australians.
3 cups desiccated coconut
1 cup cake flour
4 cups oats
1 1/2 cups sugar
Pinch salt, 1 teaspoon ground cinnamon
1 cup butter
3 Tablespoons of golden syrup
1-2 teaspoons bicarbonate of soda dissolved in
4 tablespoons of milk
DO – easy easy easy!
Turn the oven on to 180C
Dissolve the bicarb in the milk and set aside.
In a large bowl, combine all the dry ingredients.
Melt the butter and syrup together and add to the dry ingredients. Mix through well (hands are good).
Add the dissolved bicarb/milk mixture and mix that through well, too.
Press into a baking sheet to make a layer about 1cm thick. If necessary, split the mixture into two batches.
Bake for 15 to 20 minutes.
Allow to cool slightly, cut into squares and place on a wire rack.
Allow to cool completely before storing them in an air tight container otherwise they will not be CRUNCHIE – however some in our household prefer them soft !
*Cake flour can be substituted with Plain Flour and 8 teaspoons of cornflour per cup.
This is a recipe from SJA de Villiers’s Cook and Enjoy (Kook en Geniet), a popular cookbook in South Africa.