Crunchies Biscuits recipe by Ruhana Ebrahim

Ingredients

• 125g stork to bake/ butter
• 1 cup castor sugar
• 1 cup desiccated coconut
• 1 cup rolled oats
• 2 tablespoon golden syrup
• 2 tablespoon hot water
• 1 teaspoon bicarbonate of soda
• +/- 1 ½ - 2 cups flour (AS needed. This depends on humidity/heat levels, as well as if binding by hand or machine)
• Melted milk chocolate
• 1. In a deep dish, cream baking margarine & sugar till pale.
• 2. Add coconut, oats and syrup.
• 3. Mix hot water and bicarb. Add to dish.
• 4. Add 1 to 1 ½ cups flour, bind by hand, adding more till a soft dough forms.
• 5. Roll into even sized balls.
• 6. Place on a lined baking tray few cm apart.
• 7. Bake in preheated oven at 180degC until golden.
• 8. Allow to cool & crisp.
• 9. Then dip in melted chocolate and decorate with an almond slice / drizzle over melted chocolate.
• 10. Keep in an airtight container in a cool place.