Anzac Biscuits
By Chelsea SugarPage views: 485021These awesome Anzac biscuits can be made crunchy or chewy - however you like them.
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88 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 16 mins
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Serves
24
1 cup Edmonds Standard Grade Flour (150g)
1 1/2 tsp ground cinnamon
1 3/4 cups rolled oats (210g)
1 cup desiccated coconut (100g)
1/2 cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
1/4 cup (firmly packed) Chelsea Soft Brown Sugar (50g)
125g Tararua Butter, cubed
1/4 cup Chelsea Golden Syrup (tin) (90g)
2 Tbsp water
1 tsp Edmonds Baking Soda
Preheat oven to 150°C bake. Line 2 large baking trays with baking paper.
In a medium-sized bowl, sift together the flour and cinnamon. Add the rolled oats, coconut and sugars; mix well.
Place 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 baking soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.
Roll 1-2 tablespoons of mixture into balls and place on trays about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick). Bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.
Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
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 made these but when I added the baking soda it didn't foam up. Is it supposed to foam up and did I do something wrong?
The original Edmonds recipe is 100% better and more authentic! Who on earth measures golden syrup by the cup?? Also, cinnamon????
Just delicious! 16 minutes on the dot, beautiful and chewy. I did have to flour my hands when rolling balls as they stuck, but worth it ☺️
Just delicious! 16 minutes on the dot, beautiful and chewy. I did have to flour my hands when rolling balls as stuck, but worth it ☺️
awesome recipe,crunchy on the outside chewy on the inside。highly recommend to make on Anzac day with your family
Super yummy!! If you don't like your cookies to be too sweet probably half the sugar and syrup.
Amazing recipe. we loved it. Will be made again for another anzac day.
I had a "super-spreader" event with these biscuits. They came out as one large mass. I now have square ANZAC biscuits (LOL, because my husband and sons tell me they taste nice). But I'll stick with the Edmonds recipe in future.
Nice and easy but use the tin golden syrup like they say. Mine not quite rich enough in flavour with the pourable one.
I always advice Chelsea recipes to all my friends. They are really good but don't be afraid to toil sometimes to make it even better.
Great delicious recipe, but definitely CUT THE SUGAR IN HALF, very important, otherwise they will be way too sweet.
It was yum as and when I baked it for my family they all loved it. I used the easy pour golden syrup instead tho but it was still yum as and I loved it.
They were delicious but I altered the golden syrup from 1/4 cup to 1/8 cup and it was just right.
Great recipe and very tasty - thank you!
Excellent way to spend ANZAC day, sharing a bit of history and fun in the kitchen. Thank you Chelsea Sugar. My daughters and I love your recipes....
I’m a crunchy ANZAC bikkies kinda girl, and yikes! 19 (or 20) mins, like the recipe says, is too long - first tray was slightly burnt on top. :( Tried a lower heat for 2 minutes less and that worked a little better.
They are very good to make, taste good and don't take too long to make so make this right when you want to have a very tasty biscuit.
Delicious biscuits, really easy recipe. Used raw sugar and also used ginger powder instead of cinnamon and they were even more delicious. 16 minutes in the oven and they're perfectly chewy.
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.
My house smells amazing!! these biscuits are truly the yummiest i've made in a long time! thank you for such an easy recipe
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