Crunchies Recipe

375 ml sugar
125 g butter
30 ml golden syrup
500 ml rolled oats
500 ml desiccated coconut
250 ml cake flour
1 ml salt
1 egg, beaten
10 ml bicarbonate of soda

Preheat the overn to 180 deg. C (350 deg F). Grease a 40x30x2cm Swiss roll tin. Melt the sugar, butter and syrup in a large saucepan over low heat. Mix the rolled oats, coconut, cake flour and salt in a mixing bowl. Allow the sugar mixture to cool slightly. Stir in the egg and the bicarb of soda quickly, and add the flour mixture when the the bicarbonate of soda gets frothy. Mix well. Press the crumbs into the tin with a large spatula. Bake on the middle shelf of the oven for 20 minutes, or until golden brown. Remove from the oven and cut into 5cm squares immediately. Allow them to cool in the tin.