Carob Crunch
Carob is said to be healthier to eat than cocoa or chocolate. It has less caffiene.
- Preparation
- 20 minutes
- Cooking
- 20 minutes
Ingredients
- 6oz/150g Margarine or Butter
- 3 tsp Carob powder
- 6oz/150g Wholewheat Flour
- 1.5tsp Baking Powder
- 4oz/100g soft brown Sugar
- 3oz/75g Dessicated Coconut
Method
- Melt the margarine or butter gently. Remove from heat and stir in the sieved carob powder. Mix well.
- Stir in the sugar and coconut, then sieve in the flour and baking powder, shaking back the bran and germ that remain in the sieve. Mix thoroughly.
- Press into a greased 7" by 11" swiss roll tin and smooth with a palette knife.
- Bake at 175C, Gas 4 for 15-20 minutes until just set.
- Mark into squares while still hot and allow to cool completely before taking out of the tin.