Instructions

• Preheat the oven to 180°C. Grease or line a baking tray (about 30 cm x 20 cm, depending on how thick you want the crunchies).
• In a large bowl, mix the flour, oats, desiccated coconut and the finely chopped dates until evenly combined.
• In a small saucepan over low–medium heat, melt the butter. Add the golden syrup and the brown sugar and stir until the sugar is dissolved and the mixture is hot and beginning to bubble.
• When the butter mixture is bubbling, add the bicarbonate of soda, stir quickly to combine (the mixture may foam), and remove the pan from the heat.
• Pour the butter mixture into the bowl with the dry ingredients and stir until everything is evenly coated and combined.
• Transfer the mixture to the prepared tray and press it down firmly and evenly (use the back of a metal spoon) to compact the mixture.
• Bake at 180°C for 15 minutes. Then reduce the oven temperature to 160°C and bake for a further 10 minutes, or until the top is golden brown—watch closely to prevent burning.
• Remove from the oven and allow the crunchies to cool completely in the pan before slicing into squares.