Coconut Crunchie Sandwiches – A golden tea time delicacy

There are many names for something so special, that almost every country in the world has it’s own specialities and favourites. They can be cookies, biscuits, bickie, cracker or crunchie. Today, we focus on the latter, the crunchie. Crunchies are known for their crunchy exterior and soft interior and sweetness from golden syrup. These Coconut Chrunchie Sandwiches are so good, we stacked them on top of each other and filled the middle with icing.

These golden beauties are very easy to make and will become a household favourite. The icing in the middle not only holds two biscuits together, it adds that soft buttery texture and vanilla flavour. The golden syrup not only helps sweeten these great snacks, but helps them get their golden colour. They are soft on the inside and crunchy on the outside, making them a flavour and texture bomb that will blow your mind. Coconut Crunchie Sandwiches are so good, you need two at once.

Coconut Crunchie Sandwiches are great for tea time or make the perfect holiday gift for friends and family. These nostalgia-filled cookies are amazing.

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Coconut Crunchie Sandwiches Recipe

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Recipe by Nomfundo Hlubi Course: SnackCuisine: GlobalDifficulty: Easy

Servings

20

cookies

Prep time

20

minutes

Cooling Time

30

minutes

Baking Time

10

minutes

Total time

30

minutes

Ingredients

• 1 cup Oats

• 1 cup Cake flour

• 1 cup Sugar

• ¾ cup Fine coconut

• 2 tbsp Golden syrup

• ½ tsp Bicarbonate soda

• 4 tbsp Hot water

• 125 g Butter

• For the Icing

• 100 g Butter

• 200 g Icing sugar

• 1 tbsp Lemon juice

• 1 tsp Vanilla essence

Method

• Preheat oven to 170°C. Grease a flat baking tray.
• In a bowl, mix together the oats, flour, sugar and coconut.
• On the stove, melt the butter and syrup together. Add the bicarb and hot water.
• Add hot butter mixture to the dry ingredients and mix until well combined.
• Form the batter into little balls, approximately 8-10 grams. Place onto greased tray/s, with a bit of space between as they do spread.
• Bake for about 10 minutes, until golden brown.
• Allow to cool.
• For the icing
• Beat butter and sugar with an electric beater until pale yellow in colour, add vanilla and lemon juice.
• To assemble sandwiches, use a piping bag to pipe icing onto the flat side of the cookies and sandwich together.

Notes

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