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Flakemeal CrunchiesThis is an updated version of the ever-popular oat biscuit. The special crunch comes from the inspired addition of a coating of demerara sugar.
1tsp baking soda 1tsp baking powder 175g/ 6oz caster sugar 110g/ 4oz butter 110g/ 4oz white pastry fat 1 egg 110g/ 4oz rolled oats (flake meal) 50g/ 2oz wheat biscuits (Weetabix), crushed 50g/ 2oz corn flakes, roughly crushed 50g/ 2oz coconut 80g/ 3oz demerara sugar Makes 30
Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baking trays. Sift flour, baking soda and baking powder together. Cream together caster sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixture, cereals and coconut. Shape into balls the size of a large walnut, and roll each in demerara sugar. Flatten into rounds, place on baking trays and bake for 20-25 minutes until golden brown.
taken from the Appletree Press title A Little Book of Irish Baking by Marion Maxwell. |
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