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?
Kylea
Agree with those who have said add more flour! Strange how only some of us had this issue!
4
Annie Glossop
A family favourite. I use 1 tablespoon instead of two to dissolve baking soda and I chill the dough before baking.
5
neill adkins
Good recipe, double the batch, then you make enough to be worth the trouble.
5
Julie Edwards
i love this recipe
5
Unknown
I haven't made Anzac Biscults before but I have to double the recipe when making them as they are so yummy thank you
5
Unknown
OMG these are so yummy, have just made them now. My kids are addicted I have to hide the container.
5
Unknown
Not as good as my grandma's but really good anyway,
4
Mali-Marie Newman
Rubish recipe... looked at them after 8 minutes and they were black. Followed instructions and double checked twice as well.CHELSEA: sorry to hear that. We've triple tested the recipe so not sure why they burnt. Oven temperature faulty?
1
YUM YUM
LOOKS YUMMY
5
Roberta
These came out perfect, great recipe! I under baked mine slightly so they were nice and chewy in the centre. Will definitely be making these again.
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?
Kylea
Agree with those who have said add more flour! Strange how only some of us had this issue!
4
Annie Glossop
A family favourite. I use 1 tablespoon instead of two to dissolve baking soda and I chill the dough before baking.
5
neill adkins
Good recipe, double the batch, then you make enough to be worth the trouble.
5
Julie Edwards
i love this recipe
5
Unknown
I haven't made Anzac Biscults before but I have to double the recipe when making them as they are so yummy thank you
5
Unknown
OMG these are so yummy, have just made them now. My kids are addicted I have to hide the container.
5
Unknown
Not as good as my grandma's but really good anyway,
4
Mali-Marie Newman
Rubish recipe... looked at them after 8 minutes and they were black. Followed instructions and double checked twice as well.CHELSEA: sorry to hear that. We've triple tested the recipe so not sure why they burnt. Oven temperature faulty?
1
YUM YUM
LOOKS YUMMY
5
Roberta
These came out perfect, great recipe! I under baked mine slightly so they were nice and chewy in the centre. Will definitely be making these again.
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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