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
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!