Be-Ro Australian Crunchies
Print recipe
| Serves | 24 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Thanksgiving |
| Region | British |
| From book | Be-Ro Home Baking 35th edition |
These old fashioned tray bake biscuits are always popular for tea time, school lunch boxes, cake stalls and any bake sale. They are easy to make and yield 24 slices, perfect for the week's treats on the biscuit tin!
Ingredients
- 225 g (8 oz) margarine (I used Stork margarine)
- 150 g (5 oz) caster sugar
- 75 g (3 oz) desiccated coconut
- 75 g (3 oz) crushed Cornflakes
- 1 x 15 ml spoon cocoa powder (1 tbsp)
- 150 g (5 oz) Be-Ro Self Raising Flour
Optional
- 50g chopped glacé cherries (different colours look nice)
- 100 g (4 oz) chocolate melted
Note
These old fashioned tray bake biscuits are always popular for tea time, school lunch boxes, cake stalls and any bake sale. They are easy to make and yield 24 slices, perfect for the week's treats on the biscuit tin!
Directions
| Step 1 | Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease a Swiss roll tin 31 x 21 cm (12½ x 8 inch). |
| Step 2 | Melt the margarine over a low heat. Stir in the sugar, coconut, cornflakes, cocoa, chopped cherries (if using) and flour. Mix well. |
| Step 3 | Turn into the tin and level with a knife. Bake for 20 minutes. |
| Step 4 | When almost cold cut into squares or triangles. Cover with melted chocolate if wished. |
