Aunt Peggy’s Crunchies

350-400 g marg/butter
2 tsp bicarb
2 c sugar
1 tbs golden syrup

Boil together and stir with a wooden spoon. When dissolved take off heat.

1 c sunflower seeds
2 c coconut
2 c self raising flour (or 2 cups of g-free flour)
4 c oats (1/2 Tiger, ½ Jungle) (or 4 cups of buckwheat flakes or rice flakes for g-free crunchies)

Mix together and then add the sugar mixture to above. Mix well with a wooden spoon.
Add 2 tsp Vanilla essence and mix in. Raisins or currents can be added if desired.

Put into two baking tins, lined with baking paper, press down firmly and sprinkle with sesame seeds.

Bake at 180C for +/- 30 minutes for chewy – longer for crispy, maybe at a lower temp. Cut into squares, while in the pan, lift out the grease proof paper and allow to cool, then eat with a cup of tea and store in an air tight container.