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Anzac Biscuits
Anzac Biscuits
Biscuits

Anzac Biscuits

4.5
15 mins
16 mins
Easy
24

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

Golden Syrup

Chelsea Golden Syrup in the...
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=104, results=[{comment_text=The most delicious biscuit recipe ever, approved=true, user_name=Anon, hs_createdate=1719624029275, rating_new__1_5_=5, id=13806960446}, {comment_text=Just the right balance of chew to crunch, approved=true, user_name=Lou Ryan, hs_createdate=1718779675613, rating_new__1_5_=5, id=13684645550}, {comment_text=Great, I add crumbed up almonds and apricots to mine! Only half cup of sugar as the apricots give it sweetness. Perfect trail biscuits for out in the bush!, approved=true, user_name=Liz, hs_createdate=1718316491388, rating_new__1_5_=5, id=13632243299}, {comment_text=So good I added pumpkins seeds and dates - the cookies didn't make it past 48 hours, approved=true, user_name=Carly, hs_createdate=1716176735605, rating_new__1_5_=5, rating=100, id=13316411151}, {comment_text=Splendiferous. 16 mins was right on the spot for chewiness (I take off 10 dec C for our oven), approved=true, user_name=Richard, hs_createdate=1716176735043, rating_new__1_5_=5, rating=100, id=13315872132}, {comment_text=Sound cooking the biscuits at 150 just was too low and they just didn’t cook properly. Increased the heat to 180., approved=true, user_name=Lyn Oldnall, hs_createdate=1716008961022, rating_new__1_5_=2, id=13299646558}, {comment_text=I have been baking Anzac biscuits for some using the Chelsea recipe. my children and, approved=true, user_name=Keith, hs_createdate=1715381225722, rating_new__1_5_=5, id=13198015927}, {comment_text=These were the Best biscuits I’ve ever eaten. Would definitely recommend., approved=true, user_name=Olivia, hs_createdate=1714879986990, rating_new__1_5_=5, id=13100512287}, {comment_text=yum, approved=true, user_name=frank, hs_createdate=1714600533167, rating_new__1_5_=3, id=13057234205}, {comment_text=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., approved=true, user_name=Lisa, hs_createdate=1702249882962, rating_new__1_5_=3, id=11175506289}]}
Reviews
104

What did you think of this recipe?

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.
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).

Reviews
104

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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