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one of these
Stork Original 250G
Stork Original 500G
Stork Original 1KG
Stork Baking Block 250g
200g plain flour
150g breakfast oats
110g desiccated coconut
5 teaspoons (20ml) golden syrup
115 grams Stork baking block
1 teaspoon (5ml) bicarbonate of soda
3-4 tablespoons (45 - 60ml) boiling water
100g chocolate, melted
Combine dry ingredients.
Melt the syrup and Stork together, mix the bicarbonate with the water and add to the Stork mixture.
Mix together with the dry ingredients.
Press the mixture into an oven pan and bake for 20 minutes at 170 C, 150ºC fan, Gas mark 4. Gently press down the sides if they seem to rise too much.
When light brown, remove from the oven and cut into squares. Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out.
Allow to cool before removing from tin.
Drizzle with melted chocolate to decorate.
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