On-the-Road Horlicks Crunchies
An epic crunchie can save even the worst cup of garage coffee. Our version is hopped up with chocolate Horlicks for added awesomeness. The perfect early morning start to the road trip adventure.
- Yields: 10-15 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
1 C (250 ml) cake flour
2 C (500 ml) oats
1 C (250 ml) Chocolate Horlicks
1 C (250 ml) fine desiccated coconut
250 g butter
2 Tbsp (30 ml) golden syrup
½ C (125 ml) brown sugar
2 tsp (10 ml) bicarbonate of soda
Preheat the oven to 180 °C and line a baking sheet with baking paper.
Throw the flour, oats, Horlicks and coconut into a large mixing bowl and stir to combine. Melt the butter in a medium-sized saucepan and then add the sugar and syrup. When the butter starts to boil add the bicarb and stir. When the mixture starts to foam, remove from the heat.
Pour the butter mixture into the dry ingredients and combine with a wooden spoon – the mixture will be moist but crumbly. Tip the mixture onto the prepared baking tray and using the back of the wooden spoon press down evenly.
Bake for 15 minutes at 180 °C, and then turn the oven down to 160 °C and bake for a further 13-15 minutes.
Let the crunchies cool before cutting into squares.