We all know that the answer to most sugar cravings is Golden Syrup! If you can fight the urge to spread it on the nearest starch, try out these Oat Crunchies - they're chewy, crunchy and sugary all at once!
Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Serves: 24 moulds / pieces
Cooking Temp: 160C
2 cups regular oats
1 1/2 cups desiccated coconut
1/2 cup plain flour
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1/2 cup soya margarine
3 tablespoons Golden Syrup
2 teaspoons vanilla essence
Place margarine, vanilla essence and golden syrup in a microwave safe bowl. Microwave for approximately 2 minutes, checking every 30 seconds until melted together. Set aside to cool slightly.
Mix remaining ingredients in to a large bowl and stir gently until combined.
Pour margarine/golden syrup mixture in to dry ingredients. Mix until all dry ingredients are covered.
Place spoonfuls of mixture in to greased faircake tray. Compress mixture with the back of a spoon.
Bake for 10-12 minutes until golden. Remove and allow to cool in for 3 minutes before moving to a cooling rack.
These cookies are a vegan treat, and can easily be made gluten-free. The cookies are so yummy, that they lasted about 5 minutes in the Extraveganza offices.
Before you get covered in dough and manage to get flour in places you never thought possible - grease a baking tray and preheat the oven to 180C.
TIP: Greaseproof paper reduces the mess and possibility that you will be testing your chiseling skills later on)
Leave to cool for 5 minutes before moving to a cooling rack
(Note: this step is the most difficult for any resident vegan. Cookies are normally inhaled before the cooling stage!)