Choc Crunchies

Chocolate oat crunchies with chocolate chips.

INGREDIENTS

Rolled Oats 2 cups
Desiccated Coconut 2 cups
Cake Flour 2 cups
Brown Sugar 1 cup
Cocoa Powder 2 tablespoons
Baking Powder 2 teaspoons
Bi-carbonate of Soda 1 teaspoon
Dark Chocolate Chips 1 cup
Butter 360g
Golden Syrup 2 tablespoons

Icing Sugar 2 cups
Cocoa Powder 2 teaspoons
Water, Boiling 5 tablespoons

METHOD

Mix all the dry ingredients in a bowl. Melt the butter with the golden syrup, then mix together well with the dry ingredients. Press into a 320x430mm baking tray lined with baking paper.

Bake at 180˚C for 10 minutes, reduce the heat to 160˚C for another 10 minutes, then turn the oven off for the last 5 minutes.

Sift the icing sugar and cocoa powder in a bowl and mix with the boiling water. While the crunchies are still hot from the oven, use a palette knife to evenly spread the icing over the surface. Cut into squares and place on a cooling tray to cool and crisp up.