Cinnamon Anzac Biscuits
By Chelsea SugarPage views: 14836Yet another twist on the traditional Anzac biscuit recipe!
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2 reviews
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Difficulty Easy
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Prep time 25 mins
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Cooking time 18 mins
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Serves
30
1 cup Edmonds Standard Grade Flour
1 cup rolled oats
¾ cup desiccated coconut
½ teaspoon ground cinnamon
¾ cup Chelsea Demerara Sugar
125g Tararua Butter
3 tablespoons Chelsea Golden Syrup Tin
½ teaspoon bicarbonate of soda
Preheat oven to 160°C conventional or 140° C fan forced. Line two baking trays with non-stick baking paper.
Sift the Edmonds Standard Grade Flour into a large bowl. Stir in the oats, coconut, cinnamon and Chelsea Demerara Sugar.
Combine Tararua Butter, Chelsea Golden Syrup and 2 tablespoons water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda. The mixture will bubble, remove from heat immediately.
Pour the butter mixture into the flour mixture and stir until combined.
Roll heaped tablespoons of mixture into small balls. Place on the trays, about 5cm apart. Press the biscuits with the base of a glass to flatten slightly.
Bake for 18 -20 minutes or until golden brown.
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).
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