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).
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Reviews
137
What did you think of this recipe?
Carl
Second time making first time I made with half the oats and other half corn flakes and was better with corn flakes (better mixing)
4
Recommendation
Cook in separate batches (great recipe)
5
Carl
Great biscuits easy to make only had 80 grams of oats so topped up with crushed corn flakes was beautiful crunchy and chewy (makes a better 20 than 24 depending on what size you like your biscuits I done about 2 generous tablespoon size biscuits) and it's a bit hard to form without an extra 10 or so grams of butter (will work without the extra butter) also done 18 mins cooking so had little crunchy and a little chewy still.
5
Paul
Not sure if it should be bake or fan bake
5
Chey
Amazing recipe! I'd recommend blending the oats for a bit to make them a little finer, if you prefer, so that the mixture sticks together instead of crumbling apart. otherwise, this is an awesome recipe!
5
Lynne
Delicious
5
luca smith
they were amazing from the top to the bottem they were so good
5
L miller
Beautiful biscuits! Yes they are a little fiddly to roll, I added just a tiny bit more butter which made it easier, (Maybe up to 10g extra)
5
Brooke
Good recipe only down side is it doesn't make 24 biscuits as stated. But will definitely use again
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.
Additional tips
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).
Second time making first time I made with half the oats and other half corn flakes and was better with corn flakes (better mixing)
4
Recommendation
Cook in separate batches (great recipe)
5
Carl
Great biscuits easy to make only had 80 grams of oats so topped up with crushed corn flakes was beautiful crunchy and chewy (makes a better 20 than 24 depending on what size you like your biscuits I done about 2 generous tablespoon size biscuits) and it's a bit hard to form without an extra 10 or so grams of butter (will work without the extra butter) also done 18 mins cooking so had little crunchy and a little chewy still.
5
Paul
Not sure if it should be bake or fan bake
5
Chey
Amazing recipe! I'd recommend blending the oats for a bit to make them a little finer, if you prefer, so that the mixture sticks together instead of crumbling apart. otherwise, this is an awesome recipe!
5
Lynne
Delicious
5
luca smith
they were amazing from the top to the bottem they were so good
5
L miller
Beautiful biscuits! Yes they are a little fiddly to roll, I added just a tiny bit more butter which made it easier, (Maybe up to 10g extra)
5
Brooke
Good recipe only down side is it doesn't make 24 biscuits as stated. But will definitely use again