Pecan and Cherry Crunchies



200 g butter
7 ml bicarbonate of soda
15 ml golden syrup
500 ml (160 g) rolled oats
250 ml (140g) cake flour
250 ml (210 g) castor sugar
250 ml (80 g) desiccated coconut
45 g glacé cherries, chopped
50 g pecan nuts, chopped


1. Preheat oven to 160°C. Line a 20 x 24 cm rectangular cake tin with Glad Bake paper.

2. Melt butter and add the bicarbonate of soda and syrup until mixed through.

3. Mix dry ingredients together and combine with the melted mixture.

4. Press mixture into the prepared tin and bake for 40 – 45 minutes or until golden in colour.

5. Remove from oven and cut into squares while still warm. Allow to cool completely before removing from tin.

6. Place in a Glad Zip Freezer bag and freeze for up to 6 months.