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Pear and Cinnamon Crunchies

  • 75 grams St Ivel Gold Light, (3 oz)
  • 50 grams soft brown sugar, (2 oz)
  • 30 milliliters golden syrup, (2 Tbsp)
  • 175 grams unsweetened chunky muesli, (6oz)
  • 25 grams plain flour, (1 oz)
  • 7 1/2 milliliters ground cinnamon, (1.5 tsp)
  • 1 egg
  • 75 grams dried pears, finely chopped, (3 oz)

Place the St Ivel Gold Light in a saucepan with the sugar and syrup. Stir over a gentle heat until the St.Ivel Gold Light has melted and the mixture is well blended. Add the muesli, flour, cinnamon and egg and beat well. Mix in the dried pears. Turn the mixture into a lightly greased 18cm (7in) shallow square cake tin, and level the surface. Bake in a preheated oven at 180C / 350F / gas mark 4, for about 25 to 30 minutes, until golden brown. Cool slightly and then mark into fingers with a sharp knife. When firm, separate the crunchies with a sharp knife and place on a wire rack to cool completely. Variations: Use other dried fruits such as chopped apples, apricots, raisins or sultanas in place of the pears. Use rolled oats in place of the muesli. Use other ground spices such as ginger, nutmeg or mixed spice, in place of the cinnamon.

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