Classic Anzac Biscuits
By Chelsea SugarThis is a wonderful heritage Anzac Biscuit recipe from New Zealand's cooking archives.40 servings
Prep time 20 mins
Cooking time 25 mins
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).