Crackerjacks guaranteed to be popular
Crackerjacks are super easy and quick biscuits to bake. Quick because everything is made in a saucepan before baking. In addition, this biscuits can be stored for a long time. The biscuits that you finally end up with has a lovely crunchy texture on the outside and nice sticky core. Crackerjacks will guaranteed be popular, so they will hardly be stored for a long time. Also suitable for freezing. Gluten free if required.
500 g good quality butter
3 tablespoons golden syrup
3 teaspoons baking powder
250 g cornstarch (or plane flour)
580 g sugar (preferably 50-50 Demerara / granulated sugar)
250g Shredded coconut
330 g rolled oats
- Melt butter and syrup in a saucepan.
- Add the sugar and let it dissolve some.
- Put in all the other dry ingredients. Mix well!
- Line a roasting pan (approximately 35×40 cm) with greaseproof paper. It is beneficial to use some form of fat or grease in the roasting pan before placing the greaseproof paper – then it is easier to get the paper evenly, and up on the edges.
- Divide the dough into the roasting pan, and pat the dough smooth or use a rolling pin.
Tip: If it is not important or necessary that the biscuits are gluten free, I will recommended that you replace cornstarch with wheat or spelt flour. Then the biscuits, because of the gluten, get a stickier core.
Baked: In the middle of the oven at 180 ˚C for a maximum of 20 minutes! If you bake them too long, they get dry. Try out in your own oven! For example, I have found out that 17 minutes is the right baking time in my oven – longer than that and they become too dry.
It is very important that the biscuits cool slightly but not completely before cutting them into neat squares or other desired shapes. (I uses a pizza cutter). Cool the biscuits completely before breaking apart in to the sliced pieces.
Served: Suitable with coffee
Allergy: Both gluten- and lactose free. Oats are a gluten-free grain, but if you do not use a gluten-free produced option there maybe traces of other flour in it. For those who are extremely sensitive to gluten it is recommended to use this special type of oat. Using corn flour, cornstarch or spelt flour, you get a low FODMAP content.