Golden Syrup
Chelsea Golden Syrup in the...
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Biscuits
Chelsea's Anzac Biscuits
10 mins
12 mins
Easy
15
The addition of pumpkin & sunflower seeds give our classic Anzac biscuit recipe a nutty twist!
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- Ingredients
- Method
Ingredients
- 100g butter
- 2 Tbsp Chelsea Golden Syrup Tin
- ½ cup Chelsea Raw Sugar
- ½ tsp Edmonds Baking Soda
- 2 Tbsp boiling water
- ½ cup Edmonds Standard Grade Flour
- ½ cup coconut
- ¾ cup rolled oats
- ⅓ cup mixed seeds -sunflower & pumpkin
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
Raw Sugar
This natural granulated...
Reviews
39
What did you think of this recipe?
Jane
Brilliant. Love that it is low carb utilizing more seeds less flour.
5
Katie
Oh yeah i made these on a monday and they didnt even last to tuesday and i made 2 batches! but the thing is it made a mess on the floor because ir crumbled to bits when we took a bite. What happened?Chelsea Sugar:It could be that your oven runs hot and dehydrated the biscuits during baking.
4
Madison
So yummy I made a double batch without the seeds.
5
1628906306
Great recipe, made it 3 times now, always comes out slightly different each time, but that's the baker not the recipe :)
5
Maree Kidd
Looking great these recipes. Anzac slice it still a favorite here. with the chocolate sqiggles.Seem to dissappear very quickly.Take two............ take three.........thanks for The ANZACS.\\'We will remember\/ them and how they struggled for us."
4
Patricia
I think this needed more flour than in the recipe. Mine spread way too much. Will not use the recipe again. I prefer the Cranberry Anzac biscuit recipe. Much more foolproof.
1
Sandra Dee
Not enough flour - think the recipe should read 1 1/2 cups flour instead of just 1/2 a cup.CHELSEA: Hi there, 1/2 cup flour is the correct quantity.
3
Carole
Hi I doubled this recipe and while tasting delicious have to say that the mixture was very runny, so they spread out everywhere! I should've looked at your pics before putting in tray, as your ones are rounded balls and could be pressed with fork ( as I read later!) As it was I added more flour as thought the mix looked too sloppy. Anyway, yum with the seeds and when it came out of the oven I sliced it into bars... Had spread right across the tray in one big slab! Still yum. And will do again, but will add more flour. I'm sorry Chelsea, but I can't agree that your quantities of flour are correct.
5
Naveen
Amazingly easy recipe..baked 1 lot & the family couldnt get enough..baked another batch the next day & added other seeds & reduced the sugar slighlty & these came out even better..what a simple & declicious treat...all gone :)
5
Raewyn
Loved this recipe...the biscuits held their shape. I did a trial run today so that I can bake these with the children at Kindergarten.
5
Method
Pre-heat oven to 180°C. Grease or line baking trays.
In a large saucepan melt Tararua Butter with Chelsea Golden Syrup and Chelsea Raw Sugar over a low heat.
Remove from heat and set aside.
Dissolve Edmonds Baking Soda in water, add to saucepan with the remaining ingredients, stir until thoroughly mixed.
Put tablespoonful's of mixture onto baking tray allowing enough room for them to spread, flatten gently with a fork.
Bake for approximately 12 mins or until golden.
Easy to make, great for junior bakers!
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...
Raw Sugar
This natural granulated...
Reviews
39
What did you think of this recipe?
Jane
Brilliant. Love that it is low carb utilizing more seeds less flour.
5
Katie
Oh yeah i made these on a monday and they didnt even last to tuesday and i made 2 batches! but the thing is it made a mess on the floor because ir crumbled to bits when we took a bite. What happened?Chelsea Sugar:It could be that your oven runs hot and dehydrated the biscuits during baking.
4
Madison
So yummy I made a double batch without the seeds.
5
1628906306
Great recipe, made it 3 times now, always comes out slightly different each time, but that's the baker not the recipe :)
5
Maree Kidd
Looking great these recipes. Anzac slice it still a favorite here. with the chocolate sqiggles.Seem to dissappear very quickly.Take two............ take three.........thanks for The ANZACS.\\'We will remember\/ them and how they struggled for us."
4
Patricia
I think this needed more flour than in the recipe. Mine spread way too much. Will not use the recipe again. I prefer the Cranberry Anzac biscuit recipe. Much more foolproof.
1
Sandra Dee
Not enough flour - think the recipe should read 1 1/2 cups flour instead of just 1/2 a cup.CHELSEA: Hi there, 1/2 cup flour is the correct quantity.
3
Carole
Hi I doubled this recipe and while tasting delicious have to say that the mixture was very runny, so they spread out everywhere! I should've looked at your pics before putting in tray, as your ones are rounded balls and could be pressed with fork ( as I read later!) As it was I added more flour as thought the mix looked too sloppy. Anyway, yum with the seeds and when it came out of the oven I sliced it into bars... Had spread right across the tray in one big slab! Still yum. And will do again, but will add more flour. I'm sorry Chelsea, but I can't agree that your quantities of flour are correct.
5
Naveen
Amazingly easy recipe..baked 1 lot & the family couldnt get enough..baked another batch the next day & added other seeds & reduced the sugar slighlty & these came out even better..what a simple & declicious treat...all gone :)
5
Raewyn
Loved this recipe...the biscuits held their shape. I did a trial run today so that I can bake these with the children at Kindergarten.
5
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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
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 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
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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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