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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.


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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