When I grew up this was a staple in our house. As a kid I was so annoyed with my mother for not buying biscuits and sweets. I always envied the neighbourhood kids with the glass jar full of sweets on the kitchen counter and the Baker’s biscuits in the cupboard. We only had homemade biscuits and fruit to snack on.
Now, in hindsight I’m very glad about my mother’s decision. That lifestyle of healthy snacks is cemented into my foundation and I naturally tend to follow that pattern. Only problem is it doesn’t mean I eat less, just healthy. I can’t recall that my mother taught me how many, warm, just out-of-the-oven crunchies I’m supposed to eat.
|750 ml (3 c)||Coconut|
|250 ml (1 c)||Cake Flour|
|4 x 250 ml (4 c)||Dry Oats|
|375 ml (1,5 c)||Sugar|
|2,5ml (1/2 teasp)||Salt|
|5 ml (1 teasp)||Cinnamon|
|250 ml (1 c)||Butter / Margarine|
|45 ml (3 tblsp)||Maple syrup / Honey|
|10 ml (2 teasp)||Bicorbonate of Soda|
|62 ml (¼ c)||Milk|
|125 ml (1/2 c)||Nuts, choc chips, raisins or chopped dried fruit|
- Set the oven rack in the middle, and preheat oven to 180’C.
- In a large bowl, mix the coconut, cake flour, dry oats, sugar, salt and cinnamon very well.
- Melt butter (or margarine) and syrup (or honey) in a small bowl in the microwave – about 1 minute. Allow to cool for 5 minutes.
- Stir baking soda into the ¼ cup milk, making sure it dissolves completely.
- Add the cooled butter mixture and the milk mixture to the dry ingredients and mix very well with a spoon—or even better, just get in there with your hands! Make sure to incorporate dry ingredients at the bottom of the bowl.
- Distribute evenly on prepared baking sheet. Press down very well with the back of a flat spoon, or roll with a rolling pin. (I distribute and flatten a bit with the spoon and then use the rolling pin to compact and even out.) Push down any edges that come up with your fingers or the spoon.
- Bake for 25 – 35 minutes until golden brown.
- Remove from oven and set on wire cooling rack for 10 – 12 minutes. Cut while still warm into squares, with a sharp, serrated knife—preferably with a round tip.