Sometimes called Australian Crunch, Mrs Campbell likes this recipe because it’s one she makes with her girls at home and it takes her back to her childhood when she had something similar for school dinner.
• 200g Stork (you can use butter, but Stork gives it that authentic taste)
• 140g golden caster sugar (it’s way better than standard caster sugar)
• 85g desiccated coconut, keep a small sprinkling back for the top
• 75g cornflakes (crushed up)
• 1 heaped tbsp cocoa powder
• 140g self raising flour
• 250g of milk chocolate for the top (you could always use white or dark chocolate if you prefer but I think it works best with milk.
If you put the cornflakes into a food bag and fasten the top you can crush them without making a mess. My girls use a rolling pin and roll it over the bag and this usually does the trick.
- Melt the Stork in a bowl over a pan of hot water or in the microwave (safer)
- Mix all the dry ingredients in a bowl (remember to keep a small amount of coconut for the top)
- Pour in the Stork and mix until well combined
- Pour into a Swiss roll tin/ oblong cake tin
- Squash it down with the back of a spoon – make sure you push it into all the corners!
- Bake at 180c/gas 4 for 35 minutes.
- Whilst the crunch is still hot, break the milk chocolate into chunks and place on top. It should melt quite fast and then you can spread it evenly with a spatula.
- Sprinkle with the coconut that you saved from earlier
- Put it into the fridge to set
If the chocolate doesn’t melt quickly when you place it on the top you could pop it back in the oven for a minute or 2 and this will do the trick. (the oven can be turned off as it will still be hot enough to melt the
– Take out of the fridge about 30 mins before eating (so it’s easier to cut) and cut into squares