Chelsea's Anzac Biscuits
By Chelsea SugarThe addition of pumpkin & sunflower seeds give our classic Anzac biscuit recipe a nutty twist!15 servings
Prep time 10 mins
Cooking time 12 mins
100g Tararua Butter
2 Tbsp Chelsea Golden Syrup Tin
1/2 cup Chelsea Raw Sugar
1/2 tsp Edmonds Baking Soda
2 Tbsp boiling water
1/2 cup Edmonds Standard Grade 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 Tararua Butter with Chelsea Golden Syrup and Chelsea Raw Sugar over a low heat.
Remove from heat and set aside.
Dissolve Edmonds 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!
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).