Peanut Crunch – Daphne McE

150g butter
0.5 cup finely chopped peanuts
2 dessertspoons golden syrup
1 cup cornflakes
0.5 cup sugar
1 cup coconut
1 cup flour
1 tsp BP
Melt butter and syrup, add to dry ingredients.
Place in sponge roll tin and bake in a slow to medium over for 20 minutes.
Ice while warm with the following:
Icing –
2 tblsps butter
1 dessertspoon golden syrup
1.5 cups icing sugar.