Gluten free scrunch

If you’ve never had the pleasure of tucking into a golden square of scrunch, you’ve been missing a real treat!

Scrunch is similar in texture to flapjack, with the same familiar flavours going on too. It’s deliciously crunchy, buttery, syrupy and EXTREMELY moreish (you’ve been warned).  

I have my wonderful mum to thank for this scrunch recipe, as it’s another one of her handwritten recipes that I’m using for this marvellous gluten free creation.

My mum’s original recipe does include oats, but I opted to leave them out as I’m not good with gluten free oats and know that others have the same problem too. To replace the oats, I increased the quantity of cornflakes and chucked in a few white chocolate chips for a touch of indulgence, which proved to be an excellent move!

Scrunch is a delightful thing to make and super quick and easy too. Let me get on and share what you will need and how you pop it together.  

Ingredients

110g (4oz) butter
25g (1oz) caster sugar
2 tablespoons golden syrup
50g (2oz) *desiccated coconut 
75g (3oz) gluten free cornflakes (I used Nestle Gofree)
50g (2oz) gluten free self-raising flour or mix
100g bag *white chocolate chips

Method

Preheat the oven to 150C/300F/Gas 2/130C Fan.

Grease and line a baking tray. The one I used measures 9×9 inch square and is 1½ inch deep.

Gently melt the butter, syrup and sugar in a large pan. Once melted remove from the heat and leave to cool for about 15 minutes. 

Then, add the cornflakes, coconut and gluten free flour to the pan and mix well.

Add the white chocolate chips and give everything another quick stir.

Transfer the mixture into the prepared tin and gently press it down so it’s nice and compact.

Pop the tray into the oven and bake for about 25 minutes until golden brown. You will find the mixture is still soft at this point, but don’t worry as it will crisp up perfectly as it cools.

Once your scrunch is completely cold lift it from the tin and portion into squares.  

Recipe notes and suggestions:

Scrunch will keep really well for up to a week in an airtight container. It’s not suitable to be frozen. 

Should you be OK with gluten free oats and want to add them, here is my mum’s scrunch recipe which includes them: 110g (4oz) butter, 50g (2oz) sugar, 1½ tablespoons syrup, 50g (2oz) coconut, 50g (2oz), 50g (2oz) gluten free oats, 50g (2oz) gluten free self-raising flour. 

To make scrunch dairy free and suitable for vegans, simply switch the butter to a suitable alternative.

Scrunch is just yummy with a cuppa but could also be piled high with some delicious flavoured ice-creams to create a rather wonderful pud!

Rather than cutting the scrunch into squares, you could portion it up into fingers instead. And for an extra touch of indulgence, dip them into a spot of melted *chocolate.

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Thanks so much for checking out this scrunch recipe. Hope you like it a lot!

For more sweet treats have a little browse here.

For now,
Liz x

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.