By Chelsea Sugar
Page views: 57303This is a wonderful heritage Anzac Biscuit recipe from New Zealand's cooking archives.
14 reviews
1 cup Edmonds Standard Grade Flour
3/4 cup Chelsea White Sugar
1 3/4 cups coconut (coarsely shredded coconut is great for texture)
1 1/2 cups rolled oats
1/4 cup chopped walnuts
100g Tararua Butter
2 Tbsp Chelsea Golden Syrup Tin
1 tsp Edmonds Baking Soda
2 Tbsp boiling water
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.
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).
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!
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.
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.
No happy at all with this recipe, the mixture was dry and crumbly and they are not gonna turn out at all even with the extra water all I have is a big crumbly mess in the oven right now - what a waste of ingredients! Won’t be using this recipe again
If you follow the recipe exactly it is very crumbly. I ended up using around 175g of butter and 4 Tbsp of golden syrup to get the mixture right.
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
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.
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
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