Gran’s Original Golden Tea Time Crunchies

Melt butter and syrup in a small saucepan. Stir in baking soda and set aside.

Mix flour, rolled oats, coconut and sugar together in a large mixing bowl and then mix in the butter mixture. Press into a deep oblong pan. You want them about 1cm thick. If your pan is too big, don’t worry—just finish off the edge neatly by pushing the mixture into a straight line (and leave an empty bit of pan). They won’t change shape much.

Bake at 170ºC (340ºF) for about 25 minutes. They’re done when they are golden brown and you can really smell the oats cooking. They’ll be soft when you take them out of the oven, but they’ll crisp up as they cool.

Allow to cool in the baking tray and then cut into squares.

Note: Cut them when they are still ever so slightly warm to the touch, and then leave to cool completely before you take them out of the pan.