South African Crunchies

This is a popular after school or lunch bag treat for all South African kids. Most South African baking is done using self-rising flour - and I highly recommend using it! The kind we get here in Canada is Brodie's.

• Ready In: 40 mins
• Serves: 24

Ingredients

• 1  cup margarine
• 3  tablespoons golden syrup
• 1  teaspoon vanilla extract
• 2  cups self-rising flour, DO NOT SUBSTITUTE
• 1  cup granulated sugar
• 2  cups quick oats, not instant
• 1  cup unsweetened coconut, medium

Directions

1. Preheat oven to 325 or 350.
2. Melt margarine on low heat. Add the golden syrup and stir well. Stir in vanilla extract and set aside.
3. In a large mixing bowl sift in the flour.
4. Add the sugar, oats and coconut stir well until evenly mixed.
5. Make a well in the centre of the dry ingredients and add the margarine/syrup mixture. Use an electric mixer to make sure all is incorporated evenly.
6. Press mixture into a sprayed 9 x 13 inch baking pan. Dough will be about a half inch thick.
7. Bake 20 to 30 minutes until golden brown and depending on your oven so watch carefully. Edges may burn.
8. Remove from oven and using a pizza cutter cut into 24 bars. Gently remove and place on a wire rack until cooled. Store in an airtight container. Freeze well.