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Biscuits

Anzac Biscuits

Name: Anzac Biscuits
Prep time: 15 min
Cook time: 16 min
Yield: 24
Ingredients: 1 cup Edmonds Standard Grade Flour (150g); 1 ½ tsp ground cinnamon; 1 ¾ cups rolled oats (210g); 1 cup desiccated coconut (100g); ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g); ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g); 125g butter, cubed; ¼ cup Chelsea Golden Syrup (tin) (90g); 2 Tbsp water; 1 tsp Edmonds Baking Soda

4.5

Preparation

15 mins

Bake

16 mins

Difficulty

Easy

Servings

These awesome Anzac biscuits can be made crunchy or chewy - however you like them.

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Ingredients
Method

Ingredients

1 cup Edmonds Standard Grade Flour (150g)
1 ½ tsp ground cinnamon
1 ¾ cups rolled oats (210g)
1 cup desiccated coconut (100g)
½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
125g butter, cubed
¼ cup Chelsea Golden Syrup (tin) (90g)
2 Tbsp water
1 tsp Edmonds Baking Soda

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).

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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White Sugar

The uniform size of the...

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Reviews

138

What did you think of this recipe?

Too Challenging

Simply Lovely, As Max Verstappen would say!

Sophie

DELICIOUS!

Nimfa

Easy to follow instructions and very yummy! My family and friends love them!

Lisa

Good, easy recipe to follow. Biscuits turned out great.

Kinny kader

Great recipe added cranberries needed to add a bit more water as my flour or oats may have been a little drier

Liz

Love this recipe - so easy and the grandchildren love the softer version as I do - thank you :-)

Carolyn

Nice makes a good quantity but way to crumble very hard to roll and flatten.

Max

10 out of 10. Bit crumbly but tastes delicious

Deborah Walbran

A champion biscuit to accompany a strong cup of tea.

Method

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.