The following is a guest post.
I didn’t have a recipe for it, so made the usual call to mum, but she didn’t have one either. I think it was my grandmother who used to make it. So thank goodness for Google!
I found a forum on Jamie Oliver’s website where many Brits remembered Australian Crunch; the Australian’s on the site had no idea what it was, however! As one Australian said, “I suspect that Australian Crunch may well be a uniquely British phenomenon!”
Well, we’ll take the credit for this yummy snack! Luckily one of the people posted a recipe on the forum that I have tried and seems to be very close to the Australian Crunch I remember from my youth. Why not give it a try? It keeps well just like the flapjack does and is perfect to pack in the kids’ lunch box for snack time. They will be very grateful!
How to make Australian Crunch:
3oz (scant 1/2 cup) Sugar
3oz (3/4 cup) Coconut
2oz (1 ½ cups) Cornflakes
5oz (1 heaped cup) Plain flour
2tbsp drinking chocolate
6oz (12 tbsp) butter
For the topping
8oz (2 cups) Icing sugar
2tbsp Drinking chocolate
Melt the butter in a saucepan.
Mix all dry ingredients together in a bowl (it’s better if you slightly crush the cornflakes first), add melted butter and mix well. Grease an 8 inch square baking tin (I used a brownie tin).
Turn mixture into tin and press down firmly, bake in the centre of a pre-heated oven (375 degrees F) for 20-25 minutes.
Leave to cool.
Mix the icing sugar and drinking chocolate with a few drops of hot water to make a thick iced topping, when completely cold spread the topping evenly over the top and place in the fridge to set. When set cut into even squares.
As usual, enjoy with a nice cup of tea.