Chocolate Crunchie Traybake – a recipe
I do like to experiment with my baking but there are some family favourites I come back to time and again. I’ve mentioned the Be-Ro books before and I’ve grown up with many of the recipes. One in particular I remember mum making, and was possibly one that I first started making with her. It’s called Australian Crunchie. Why it’s called that I don’t know, but it is so simple I can make some at a moment’s notice and use it for presents, chopped up in a little bag tied with ribbon.
The original recipe calls for crushed cornflakes but I had none. So I used porridge oats instead. I also liked how Susan on Not Just Any Old Baking decorated her refrigerator cakes. So I did something similar here.
- 225g butter
- 1 tbsp syrup
- 150g caster sugar
- 75g desiccated coconut
- 75g cornflakes OR 75g porridge oats OR a combination of the two
- 1 tbsp cocoa powder
- 150g self-rasing flour
- chocolate (as much as you like) melted to pour over the top.
- Heat oven to 170c/150 fan.
- Grease your baking tray.
- Melt the butter.
- Take off the heat and stir in the syrup.
- Mix together all the dry ingredients.
- Pour liquid over the top and mix in.
- Spoon into a tin (mine was 23cm square).
- Bake for 25 minutes (or less if your tin is slightly bigger making the mixture thinner).
- Allow to cool.
- Melt chocolate and pour over the top.
- Decorate any way you wish or leave plain.