Oat Crunchies With Yoghurt Drizzle
Ingredients:
Oat crunchies:
250 ml cake flour
500 ml oats
250 ml desiccated coconut
125 ml sunflower seeds (optional)
2.5 ml cinnamon
125 g butter
30 ml golden syrup
250 ml light brown sugar or white sugar
Yoghurt drizzle:
80 g white chocolate
160 ml LANCEWOOD® Double Cream Plain Yoghurt, at room temperature
Method
Oat crunchies:- Preheat the oven to 190°C. Line a 24 cm x 34 cm baking sheet with baking paper.
- Mix the flour, oats, coconut, sunflower seeds and cinnamon together.
- Melt the butter, golden syrup and sugar together. Mix the dry ingredients with the butter and sugar mixture until well combined.
- Spoon the mixture into the prepared pan and spread out evenly. Press the mixture firmly into the prepared pan.
- Bake for 10 – 15 minutes until golden.
- Cool slightly and cut into squares or bars while still warm. Transfer to a wire rack to cool.
Yoghurt drizzle:
Melt the chocolate and whisk in the yoghurt. Drizzle over the crunchies.
HINTS & TIPS:
Use a potato masher to press mixture into the pan.
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