Sally's Anzac Biscuits

Name: Sally's Anzac Biscuits
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 cup rolled oats; 1 cup Chelsea Soft Brown Sugar; 1/2 tsp Edmonds Baking Soda; 1 cup Edmonds Standard Grade Flour; 3/4 cup coconut; 150-160g Tararua Butter; 2 Tbsp Chelsea Golden Syrup Tin; 1 Tbsp boiling water

By Chelsea Sugar

Page views: 7765

Thanks to Sally for submitting her Anzac biscuit recipe.

Thanks to Sally for submitting her Anzac biscuit recipe.
0 hour 0 hour
12 servings

1 review
Difficulty Easy
Prep time 15 mins
Cooking time 20 mins
Serves
12

Page views: 7765

Ingredients

1 cup rolled oats
1 cup Chelsea Soft Brown Sugar
1/2 tsp Edmonds Baking Soda
1 cup Edmonds Standard Grade Flour
3/4 cup coconut
150-160g Tararua Butter
2 Tbsp Chelsea Golden Syrup Tin
1 Tbsp boiling water

Method

Preheat over to 190°C.

Combine rolled oats, flour, sugar and coconut in a bowl.
Combine butter and Chelsea Golden Syrup in a microwave safe bowl, melt in microwave.
Mix baking soda with water, add to the butter mixture and stir. Add to the dry mixed ingredients and stir till moistened. Take dollops of mix and put on lightly greased trays.

Cook at 190°C for 20 minutes.

This recipe has not been tested by Chelsea Sugar.

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).