Chocolate Crunchies

3 November 2016

275g cake flour
160g oats
155g dessicated coconut
210g sugar
20g cocoa powder
2 tsp Royal Baking Powder
340g margarine
2 tsp vanilla essence

Icing
260g icing sugar
1 Tbspn cocoa powder
10ml butter
Boiling water

Method
Mix all the dry ingredients together, adding a pinch of salt. Melt the margarine and stir in with the vanilla essence. Press into a greased baking tray. Flatten using the back of a spoon or the palm of your hand. Use a fork to prick the mixture all over. Bake at 180ºC for 10 to 15 minutes.

Icing: Sift the icing sugar and cocoa together. Add the butter and a little boiling water. Stir well until the butter dissolves. It should for a smooth spreadable mixture but not be to thin. Take out of the oven
and pour over the icing immediately. Spread the icing with a spoon.
Cut into squares or rectangles while still warm. Leave to cool in the
pan before removing.

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