Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Biscuits
Classic Anzac Biscuits
20 mins
25 mins
Easy
40
This is a wonderful heritage Anzac Biscuit recipe from New Zealand's cooking archives.
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- Ingredients
- Method
Ingredients
- 1 cup Edmonds Standard Grade Flour
- ¾ cup Chelsea White Sugar
- 1 ¾ cups coconut (coarsely shredded coconut is great for texture)
- 1 ½ cups rolled oats
- ¼ cup chopped walnuts
- 100g butter
- 2 Tbsp Chelsea Golden Syrup Tin
- 1 tsp Edmonds Baking Soda
- 2 Tbsp boiling water
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
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Jenny Andrews
Absolute disaster. The mixture was to crumbly to roll into balls. I wonder if the quantities of rolled oats and coconut are incorrect. Perhaps it should be 3/4 cup coconut (not 1 3/4) and 1/2 cup rolled oats - not (1 1/2 cups). Very disappointed
1
Caroline
I enjoyed the biscuits & thought they were really nice, admittedly the mixture is a little on the crumbly side & i would probably make it into a slice next time. Will make again.
5
Linda Bowden
I made these with a yummy gooey centre in them for my grandchildren I dented the middle and put some caramel condensed milk in the centre. They love them hope someone else try it out
5
danica
mmmm
3
Linda Bowden
I made these for my grandchildren but added to them with a small dent in the middle and put a spoonful of caramel condensed milk in them . they love the gooey yummy texture of them. I prefer the good old Chelsea rec ipe must try your one with the cranberries next time. Thank you.
5
liv
the anzac biscuits were good
5
Joan
I had the same result as everyone else. Crumbly mix, too dry to form properly into balls. I added extra butter but I see someone suggested extra golden syrup which may help. I also agree on the timing, 25 minutes baking results in crunchy crumbly biscuits. I'm not a happy camper!
1
Amy
Please check this recipe, quantities for dry ingredients are wrong.
1
Julie
I see previous reviews but my batch was great though I was a bit heavy handed with the golden syrup. I had to press the balls together rather than roll as was a bit crumbly but just took a bit more effort and moulded gently with fingers rather than a fork. I think the timing is wrong though. Probably only need 15 minutes if you want them a little bit soft in the middle or 20 minutes for extra crunch. They burn fast if you don't watch them.
5
Linda
I also think measurements are wrong. Crumbly little balls, I wish I had of read reviews first!
1
Method
Preheat oven to 160°C. Mix Edmonds Standard Grade Flour, Chelsea White Sugar, coconut, rolled oats and walnuts in a bowl.
Melt Tararua Butter and Chelsea Golden Syrup together. Mix Edmonds Baking Soda with boiling water to dissolve. Mix both Tararua Butter and Edmonds Baking Soda mixtures together in a large bowl. Add Edmonds Standard Grade Flour mixture and combine.
Roll teaspoonsful into small balls. Place on a well greased or baking paper lined oven tray and press flat with the back of a spoon. Allow room for biscuits to spread.
Bake for 25 - 30 minutes. Cool on a wire rack and store in an airtight container.
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...
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Jenny Andrews
Absolute disaster. The mixture was to crumbly to roll into balls. I wonder if the quantities of rolled oats and coconut are incorrect. Perhaps it should be 3/4 cup coconut (not 1 3/4) and 1/2 cup rolled oats - not (1 1/2 cups). Very disappointed
1
Caroline
I enjoyed the biscuits & thought they were really nice, admittedly the mixture is a little on the crumbly side & i would probably make it into a slice next time. Will make again.
5
Linda Bowden
I made these with a yummy gooey centre in them for my grandchildren I dented the middle and put some caramel condensed milk in the centre. They love them hope someone else try it out
5
danica
mmmm
3
Linda Bowden
I made these for my grandchildren but added to them with a small dent in the middle and put a spoonful of caramel condensed milk in them . they love the gooey yummy texture of them. I prefer the good old Chelsea rec ipe must try your one with the cranberries next time. Thank you.
5
liv
the anzac biscuits were good
5
Joan
I had the same result as everyone else. Crumbly mix, too dry to form properly into balls. I added extra butter but I see someone suggested extra golden syrup which may help. I also agree on the timing, 25 minutes baking results in crunchy crumbly biscuits. I'm not a happy camper!
1
Amy
Please check this recipe, quantities for dry ingredients are wrong.
1
Julie
I see previous reviews but my batch was great though I was a bit heavy handed with the golden syrup. I had to press the balls together rather than roll as was a bit crumbly but just took a bit more effort and moulded gently with fingers rather than a fork. I think the timing is wrong though. Probably only need 15 minutes if you want them a little bit soft in the middle or 20 minutes for extra crunch. They burn fast if you don't watch them.
5
Linda
I also think measurements are wrong. Crumbly little balls, I wish I had of read reviews first!
1
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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