Rustenburg – A kitchen is a child’s first science laboratory. Baking offers many opportunities to make something delicious while learning how to accurately measure substances, working carefully not to get hurt.
Using heat and combining different things shows how substances react with each other. In this recipe bicarbonate of soda is added which froths in the presence of an acid, in this case the syrup, to release carbon dioxide. The baking soda gives the crunchies that satisfying crunch.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Baking tray or silicon muffin mould
2 cups oats
1 cup fine, dried coconut
1 cup white cake flour
½ cup white sugar
½ cup brown sugar
1 Tbsp golden syrup (this is the secret ingredient and cannot be substituted with honey)
1 Tbsp bicarbonate of soda
Optional additions could be a ¼ cup of raisins, sunflower, pumpkin, or sesame seeds.
Melt the margarine and golden syrup in a pot over low heat while stirring with a wooden spoon.
When the margarine is completely melted, remove from the heat, and add the bicarbonate of soda.
Measure the oats, flour, sugar, and coconut into a mixing bowl and stir to combine. If you are adding any seeds or raisins – do so now.
Combine the dry ingredients with the melted margarine and mix with a wooden spoon or use your hands. You should be able to form a ball with the mixture at this stage. If it is too dry and does not hold together, add a little milk or water.
Use either a greased baking tray or a silicon muffin tray. Press the mixture evenly and firmly into the container especially at the corners.
Bake in a pre-heated oven 180oC for 20 minutes.
Remove from the oven and if you have used a baking tray, cut into squares while still warm.
Only remove from the container when they have cooled. Store in an airtight container.