Oat-nut Crunchies Recipe
130g butter or margarine.
30ml golden syrup.
625ml cake flour.
5ml bicarbonate of soda.
125ml walnuts or pecan nuts, chopped.
250ml raisins or dates, finely cut.
Melt the butter or margarine and mix with the golden syrup.
Allow to cool.
Beat the eggs and sugar well, and stir into the cool butter mixture.
Sift together the flour, bicarbonate of soda, salt and cinnamon.
Add the oats, nuts and raisins or dates, and stir into the egg butter mixture.
Press to a depth of 4mm into a greased baking tray.
Bake at 190°c for 8-10 minutes until brown.
Allow to cool slightly before cutting into squares.