Apricot Crunchies

Apricot Crunchies

Makes ± 50 crunchies



140 g (250ml) cake flour
60 g (250ml) oats, uncooked
80 g (250ml) coconut
180 g (250ml) Huletts Treacle Sugar
60 g (125ml) dried apricots, finely chopped
125 g butter
30ml (2 T) Huletts Golden Syrup
5ml (1t) bicarbonate of soda
30ml (2T) boiling water



  1. Preheat the oven to 180ºC.
  2. Mix the flour, oats, coconut, sugar and apricots together
  3. Melt the butter and golden syrup in a saucepan over low heat.
  4. Mix the bicarbonate of soda with the water and add to the butter and golden syrup.
  5. Add the liquid mixture to the dry ingredients and mix well.
  6. Roll the mixture into walnut-sized balls and place onto a greased baking tray. Flatten slightly.
  7. Bake for 10 - 15 minutes, until golden brown. Cool on a wire rack and seal in an airtight container.