This is a popular South African but also Australian biscuit. I will share both recipes, for Anzac biscuits, you roll them into balls and then flatten them slightly, Crunchie's you cut into squares.
ANZAC cookies, also known as ANZAC biscuits, originate from Australia and New Zealand. The name "ANZAC" stands for Australian and New Zealand Army Corps. These cookies are historically significant and associated with the ANZAC soldiers who fought during World War I.
ANZAC cookies were commonly made and sent by women on the home front to soldiers serving overseas. The recipe was developed because the ingredients used in the cookies—such as rolled oats, flour, sugar, desiccated coconut, butter, golden syrup, and baking soda—were readily available and didn't spoil easily during transportation.
ANZAC Biscuits
Ingredients
1 1/4 cups Plain flour, sifted
1 cup Rolled Oats
1/2 cup Caster sugar
3/4 cup Desiccated Coconut
1/2 teaspoon Ground cinnamon
Pinch of Salt
150g Unsalted Butter
2 tbsp Golden syrup
1 1/2 tbsp Water
1/2 tsp Bicarbonate Soda
Method
Preheat oven to 180°C.
Place your flour, oats, sugar, coconut, cinnamon, and salt in a large bowl and stir to combine.
Place the golden syrup and butter in a small saucepan and stir until the butter has melted.
Mix the bicarb soda with the water and stir till smooth.
Take the syrup mixture off, the heat, add the bicarb mix, and stir, it will bubble up while you stir.
Pour the syrup mix into the dry ingredients and mix until fully combined.
Roll tablespoonfuls of mixture into balls and place on baking trays lined with baking paper.
Press down on the tops to flatten slightly, use a fork.
Bake for 10-12 minutes or until golden brown. They are soft when golden brown and hot but harden when they cool down.
Crunchie Biscuits
Ingredients
1 cup Plain flour, sifted
2 cups Rolled Oats
1 cup Caster sugar
1 cup Desiccated Coconut
1/2 teaspoon Ground cinnamon
Pinch of Salt
200g Unsalted Butter
2 tbsp Golden syrup
1 1/2 tbsp Water
1/2 tsp Bicarbonate Soda
Method
Preheat oven to 180°C.
Place your flour, oats, sugar, coconut, cinnamon, and salt in a large bowl and stir to combine.
Place the golden syrup and butter in a small saucepan and stir until the butter has melted.
Mix the bicarb soda with the water and stir till smooth.
Take the syrup mixture off, the heat, add the bicarb mix, and stir, it will bubble up while you stir.
Pour the syrup mix into the dry ingredients and mix until fully combined.
Grease a baking tin, pour the mixture into the tray, and press till you have a smooth surface.,
Bake for 15-20 minutes or until golden brown. They are soft when they come out of the oven, cut into squares, let it cool, and then lift out of the tin.