November 2020

N is for November.

Golden and crispy oat, hazelnut, almond and cashew nut crunchies.

INGREDIENTS

Cake Flour 2 cups
Desiccated Coconut 2 cups
Oats 2 cups
Brown Sugar 1 cup
Baking Powder 2 teaspoons
Bi-Carbonate of Soda 1 teaspoon
Butter 360g
Golden Syrup 2 tablespoons
Hazelnuts 100g
Cashew Nuts 100g
Almonds 100g

METHOD

Roughly chop the hazelnuts, cashew nuts and almonds and add to the dry ingredients. Melt butter and syrup in a saucepan and then add to the dry ingredients and mix well. Press into lined baking tray approximately 440mm x 320mm.

Bake at 180°C for 10 minutes, turn the oven down to 160°C for another 10 minutes, then turn off and leave in the oven for 5 more minutes.

Remove from the oven and while still warm, cut into squares. Place on a cake rack and allow to cool and get crisp.