Golden Syrup
Chelsea Golden Syrup in the...
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Biscuits
Anzac Biscuits
15 mins
16 mins
Easy
24
These awesome Anzac biscuits can be made crunchy or chewy - however you like them.
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- Ingredients
- Method
Ingredients
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp ground cinnamon
- 1 ¾ cups rolled oats (210g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
- ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
- 125g butter, cubed
- ¼ cup Chelsea Golden Syrup (tin) (90g)
- 2 Tbsp water
- 1 tsp Edmonds Baking Soda
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
93
What did you think of this recipe?
Lou Ryan
Just the right balance of chew to crunch
5
Liz
Great, I add crumbed up almonds and apricots to mine! Only half cup of sugar as the apricots give it sweetness. Perfect trail biscuits for out in the bush!
5
Carly
So good I added pumpkins seeds and dates - the cookies didn't make it past 48 hours
5
Richard
Splendiferous. 16 mins was right on the spot for chewiness (I take off 10 dec C for our oven)
5
Lyn Oldnall
Sound cooking the biscuits at 150 just was too low and they just didn’t cook properly. Increased the heat to 180.
2
Keith
I have been baking Anzac biscuits for some using the Chelsea recipe. my children and
5
Olivia
These were the Best biscuits I’ve ever eaten. Would definitely recommend.
5
frank
yum
3
Lisa
I'm a crunchy ANZAC bikkies kinda girl, and yikes! 19 (or 20) mins, like the recipe says, is too long - first tray was slightly burnt on top. :( Tried a lower heat for 2 minutes less and that worked a little better.
3
Sandy
It was good
5
Method
Preheat oven to 150°C bake. Line 2 large baking trays with baking paper.
In a medium-sized bowl, sift together the flour and cinnamon. Add the rolled oats, coconut and sugars; mix well.
Place butter, Chelsea Golden Syrup and water in a small saucepan and stir over low-medium heat until the butter melts and the mixture is well combined (ensure the mixture does not simmer or boil).
Remove from heat and stir in the baking soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.
Roll 1-2 tablespoons of mixture into balls and place on trays about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick). Bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.
Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
93
What did you think of this recipe?
Lou Ryan
Just the right balance of chew to crunch
5
Liz
Great, I add crumbed up almonds and apricots to mine! Only half cup of sugar as the apricots give it sweetness. Perfect trail biscuits for out in the bush!
5
Carly
So good I added pumpkins seeds and dates - the cookies didn't make it past 48 hours
5
Richard
Splendiferous. 16 mins was right on the spot for chewiness (I take off 10 dec C for our oven)
5
Lyn Oldnall
Sound cooking the biscuits at 150 just was too low and they just didn’t cook properly. Increased the heat to 180.
2
Keith
I have been baking Anzac biscuits for some using the Chelsea recipe. my children and
5
Olivia
These were the Best biscuits I’ve ever eaten. Would definitely recommend.
5
frank
yum
3
Lisa
I'm a crunchy ANZAC bikkies kinda girl, and yikes! 19 (or 20) mins, like the recipe says, is too long - first tray was slightly burnt on top. :( Tried a lower heat for 2 minutes less and that worked a little better.
3
Sandy
It was good
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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