By Chelsea Sugar
Page views: 116688These awesome Anzac biscuits can be made crunchy or chewy - however you like them.
15 reviews
1 cup plain flour
1 ½ teaspoons ground cinnamon
1 ¾ cups rolled oats
½ cup Chelsea White Sugar or Chelsea Raw Sugar
¼ cup (firmly packed) Chelsea Soft Brown Sugar
1 cup desiccated coconut
125g butter, cubed
¼ cup Chelsea Golden Syrup
2 Tablespoons water
1 teaspoon bicarbonate of soda
1. Pre-heat oven to 150°C conventional bake. Line a baking tray with baking paper.
2. In a medium sized bowl, sift together the flour and cinnamon. Add the rolled oats, coconut and sugars; mix well.
3. Combine the butter, Chelsea Golden Syrup and water in a small saucepan and stir over low-medium heat until the butter melts and the mixture is well combined (ensure the mixture does not simmer or boil). Remove from heat and stir in the bicarbonate of soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.
4. Roll 1-2 tablespoons of mixture into balls and place onto tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.
5. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.
Very pleased as these are my first ever successful Anzac biscuits (& I usually a good cook). A big hit with everyone. Quite a lot of sugar, along with the syrup, but ok for occassional treat.
I made these today - Anzac day, left the in the oven for 16 mins and perfect!
Easy and delicious - will make again
great, love the recipe, thanks a lot.
nb. i think you may have meant to write 'roll 1-2 teaspoons of mixture...' not tablespoons?
cheers, Sharon
First time making these biscuits and this recipe was the perfect choice! I opted for raw sugar rather than white and with the hint of cinnamon they were very tasty and had a lovely texture and a bit of crunch. I also added some cranberries to the last few biscuits to see how that went and it added a little extra but wasn't necessary at all. I've got a new go-to biscuit recipe now - they were a hit with everyone!
Really good basic recipe - fairly sweet but great texture. Added ground ginger in place of the cinnamon and about 1/2 a cup of finely diced crystallised ginger and it was superb. I used a cookie scoop (one and half Tbsp sized) and flattened the half rounds slightly and they came out lovely and even - got 28 biscuits (though there were definitely not 28 left by the time they cooled down!) and baked them for 15 minutes to get a lovely crisp edge and chewy centre. Will make again for sure.
I've never successfully made Anzac biscuits before but my family and neighbours raved about these. Best Anzac biscuits they've ever had apparently!
Far too sweet. The recipe says to roll 2 tablespoons mixture together. Too much, too big a biscuit. I only managed to make 14 even with reducing the size to 1TBsp. Had to cook them longer.
On re-watching the video it is obvious teaspoons are being used to measure mixture.
Think I'll stick to other recipes next time.
Great variation of the original with cinnamon yum, found a new fav for my family!
My house smells amazing!! these biscuits are truly the yummiest i've made in a long time! thank you for such an easy recipe
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating