Recipe Inspiration

Australian Crunchie Makes 24  

225 g (8 oz) margarine
150 g (5 oz) caster sugar
75 g (3 oz) desiccated coconut
75 g (3 oz) crushed Cornflakes
1 x 15 ml spoon (1 tbsp) cocoa powder, sieved
150 g (5 oz) Be-Ro Self Raising Flour
100 g (4 oz) chocolate melted (optional)

1 Heat oven to 180C, 350F, Gas Mark 4. Grease a Swiss roll tin 31 x 21 cm (12½ x 8 inch).
2 Melt the margarine over a low heat.
3 Stir in the sugar, coconut, cornflakes, cocoa and flour. Mix well.
4 Turn into the tin and level with a knife. Bake for 20 minutes.
5 When almost cold cut into squares or triangles.
6 Cover with melted chocolate if wished.