Sepia Saturday and Baking with Be-Ro:
Australian Crunchies (Traybake)
School Lunch Box Treats!
The big BIG reveal time for my SECOND Sepia Saturday post! And, it’s taken from the 35th edition of one of my Be-Ro books, and is under the section of “cooking for children”, it’s Australian Crunchie, an easy tray bake biscuit, and is loved by all who tries one! Cornflakes, coconut and cocoa powder are the main ingredients in this recipe, with a naughty chocolate topping…….but, it does make 24 squares or triangles, so each portion isn’t too bad on the old calorie front, really! And, a little treat now and then does NO harm at all, especially if it is home-baked and you know what has gone into it, unlike most commercial biscuit bars, plus one batch of these made on “baking day” SHOULD last the whole week in the biscuit tin, as treats for ALL the family.
I started my Sepia Saturday: Eighty Years of Baking with Be-Ro, a weekly bake along, last week, and this is my second bake……last week’s bake was a batch of the classic Melting Moments biscuits, and I was going to make a cake or bread recipe this week, but I then decided to try to make something that would fit in with two blogging challenges, as well as being a handy recipe for the return to school, in just over two weeks time and the school lunch box! The two blog challenges are: Alphabakes (the letter T this month = Traybake!) and We Should Cocoa, where the ingredient is Cherries for August……and of course, this was baked for my own Sepia Saturday: Eighty Years of Baking with Be-Ro weekly baking challenge too! Plus, as I am on a diet and trying to follow the 5:2 diet, a little treat on one of my NON fast days is very welcome!
These are a little different to the no-bake tray bakes, or “Tiffin” as they are sometimes called, as they are baked, but the baking with flour makes them more manageable and less prone to break up into pieces, so better for packed lunches and picnics. I have no idea where the name Australian Crunchie comes from, and I am hoping that someone may be able to tell me.
Although I have called my weekly baking event Sepia Saturday, this book is very much in colour and this particular edition was a gift to me from my mum, and is circa 1979/1980 – so 32 years old now! It’s a brilliant little book with pages of helpful information, such as oven conversion temperatures, weights and measures in metric and Imperial and freezing tips too.
You may be wondering why these crunchies have qualified for the two blog challenges I mentioned before, well, I added CHERRIES to the recipe for We Should Cocoa and it is a Traybake, for Alphabakes and the letter “T”, a bit tenuous I know, but I think that’s okay! We Should Cocoa is being hosted my LOVELY friend Janice this month, over at Farmersgirl Kitchen and Alphabakes is being hosted by another LOVELY friend, Ros over at The More than Occasional Baker. Choclette is the mastermind behind the We Should Cocoa challenge and Caroline Makes is the co-host for Alphabakes.
That’s all for this Saturday, see you later and have a GREAT weekend. The recipe for the Be-Ro Australian Crunchies Traybake is below, and if you fancy making a batch of these Australian Crunchies and blogging about them, I have added a Blog Hop link below, so you can share your post link here, and we can all come to see what you have baked! See you later, Karen