250g salted butter
2 tablespoons golden syrup
120g brown sugar
135g cake flour
90g desiccated coconut
50g mixed seeds (or seeds of your choice)
200g cups oats
pinch of salt
1 teaspoon bicarbonate of soda
2 tablespoons milk
Preheat oven to 180C. Line a tray with baking paper.
Melt the butter along with the syrup and sugar on medium heat. Remove from the heat and allow to cool.
Mix your oats, flour, seeds, and coconut together and set aside.
Add the cooled butter mixture to the dry ingredients.
Mix the bicarb with the milk and add to the mixing bowl. Mix till just combined.
Press the crunchie mixture into the prepared baking tray.
Bake for 25 – 30 minutes until golden brown.
Slice while warm and soft and allow to cool completely in the tray.
Dip in melted chocolate and store in an airtight container. Enjoy!