Scrunch

Ingredients

1 cup	Coconut
1 cup	Rolled oats (Main)
½ cup	Flour
½ cup	Brown sugar
125 g	Butter

Directions

1. Preheat oven to 180C. Position oven rack in middle of oven.
2. Line the base of a 20x30 centimetre sponge roll tin with greaseproof or baking paper.
3. In a large bowl mix the oats, coconut, flour and sugar.
4. Melt the butter and stir into dry ingredients until all is well mixed.
5. Turn into prepared tin and press in with flat of hand or back of a spoon.
6. Bake at 180C 25-30 minutes or until golden and set.
7. Remove from oven, cool a few minutes, then with a sharp knife cut into squares.
8. Leave in the tin to go cold, then remove carefully and store in an airtight container.