Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Biscuits
Anzac Biscuits
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 (or Olivani Spread)
- 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
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
144
What did you think of this recipe?
Janette Donaldson
Boo ya fantastic recipe. Yum yum yummy .
5
Dee
Love this recipe. Easy and tasty
5
Nanajee Travels
Very nice and easy recipe
4
Alexander Needham
Very tasty, bit they crumbled when trying to form. Thank you for sharing your recipe
4
Banana
Good
5
GaRgOyLe GoBbLeRs
tast like anzac biccies
5
RIZZLER YASSS
AMAZING 100% RECOMMEND
5
T
Pretty simple and easy it crumbled a little bit but still tasted nice 🙂
5
Croissant
Hmm.. pretty good. Tastes like Anzac Biscuits!
5
Natalie Kennedy
Wonderful thank you for sharing your recipes 💖
5
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).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
144
What did you think of this recipe?
Janette Donaldson
Boo ya fantastic recipe. Yum yum yummy .
5
Dee
Love this recipe. Easy and tasty
5
Nanajee Travels
Very nice and easy recipe
4
Alexander Needham
Very tasty, bit they crumbled when trying to form. Thank you for sharing your recipe
4
Banana
Good
5
GaRgOyLe GoBbLeRs
tast like anzac biccies
5
RIZZLER YASSS
AMAZING 100% RECOMMEND
5
T
Pretty simple and easy it crumbled a little bit but still tasted nice 🙂
5
Croissant
Hmm.. pretty good. Tastes like Anzac Biscuits!
5
Natalie Kennedy
Wonderful thank you for sharing your recipes 💖
5
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ingredients
Base
- 1½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted (or Olivani Spread)
Caramel
- 395g condensed milk
- 2 Tbsp Chelsea Golden Syrup Tin
- 50g butter (or Olivani Spread)
Topping
- ½ cup thread coconut
- ½ cup rolled oats
- ½ cup Chelsea Soft Brown Sugar
- 30g butter (or Olivani Spread)
ingredients
Muffins
- 1 ½ cups plain flour
- 2 tsps baking powder
- ½ tsp bicarbonate of soda
- ½ cup Chelsea Caster Sugar
- 1 large egg
- ⅓ cup grapeseed oil or vegetable oil
- 3 Tbsps Chelsea Golden Syrup
- ¾ cup milk
- 1 ripe banana, mashed
Crumble
- ⅓ cup rolled oats
- 2 Tbsps desiccated coconut
- 2 Tbsps plain flour
- 30g butter, melted
- 3 Tbsps Chelsea Soft Brown Sugar
ingredients
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
learn about baking
How to Choose SugarFor Baking?
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