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  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings24 portions
recipe image Crunchies


  • 200g plain flour
  • 150g breakfast oats
  • 110g desiccated coconut
  • 175g sugar
  • 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

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine dry ingredients.
  2. Melt the syrup and Stork together, mix the bicarbonate with the water and add to the Stork mixture.
  3. Mix together with the dry ingredients.
  4. 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.
  5. 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.
  6. Allow to cool before removing from tin.
  7. Drizzle with melted chocolate to decorate.