This recipe is 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.
This is a handy recipe for the return to school, in just over two weeks time and the school lunch box!
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.
This version of the Be-Ro book is very much in colour and this particular edition was a gift to me from my mum, and is circa 1979/1980 – so its definitely considered vintage 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.
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!