celebrating 130 years 1884-2014

Chelsea's Anzac Biscuits

By Chelsea Sugar
Chelsea's Anzac Biscuits
  • 8 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 12 mins
  • Serves

    100g butter
    2 Tbsp Chelsea Golden Syrup
    1/2 cup Chelsea Raw Sugar
    1/2 tsp baking soda
    2 Tbsp boiling water
    1/2 cup plain flour
    1/2 cup coconut
    3/4 cup rolled oats
    1/3 cup mixed seeds -sunflower & pumpkin


    Pre-heat oven to 180°C. Grease or line baking trays.
    In a large saucepan melt butter with Golden Syrup and Raw Sugar over a low heat.

    Remove from heat and set aside.

    Dissolve 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!

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Average Rating
(8 reviews)

So yummy I made a double batch without the seeds.


i really love this recipe it tastes amazing. sweet and divine

Very easy to make and the kids love it. I bake cookies for their lunches and I bake all the time. I love these easy recipe s
Thank you

Really yummy recipe...especially with the seeds! I added a wee sprinkle of sesame seeds as well. Delicious

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OMG these are so yummy, have just made them now. My kids are addicted I have to hide the container.

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Not as good as my grandma's but really good anyway,

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I haven't made Anzac Biscults before but I have to double the recipe when making them as they are so yummy thank you

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Products used in this recipe

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