Cranberry and Sunflower Seed Crunchies

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Cranberry and Sunflower Seed Crunchies / Kate Martens (p)

“You know a crunchie is really good when you have to ration yourself to one a day! These ooze with a buttery richness - just how I like them.”

— Jackie Cameron

Cranberry and Sunflower Seed Crunchies

 Makes: 70 small crunchies

Ingredients:

• 370gr CHAMPAGNE VALLEY STONEMILL Cake Flour
• 225gr Rolled Oats
• 160gr Desiccated Coconut
• 330gr White Sugar
• 5ml Bicarbonate of Soda
• 185gr Dried Cranberries
• 170gr Sunflower Seeds
• Pinch Fine ORYX Salt
• 475gr Salted Butter
• 60ml Golden Syrup

Method:

1. Mix all the dry ingredients together.
2. Melt the butter and syrup in a sauce pan.
3. Add this melted mixture to the dry ingredients.
4. Press into a 20cmx34cm tin and bake at 120°C for 45 minutes.
5. Cut into 3cmx3cm pieces while still warm.