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).
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Reviews
103
What did you think of this recipe?
B
4
Elise
Very easy and delicious. Def recommend 👌🙂
5
Mike Galuszka
The biscuits turned out really well. My whanau could not get enough of them. The recipe is easy to follow and I had most of the ingredients in the pantry already. I particularly enjoy them with a cuppa tea in the morning or after dinner in the evening. They have become an expectation when the mokopuna are visiting.
5
Rose
Yummy
5
John
Good recipe, simple, but with good flavored biscuits
5
Karen
Absolutely Scrumptious! You are the best at the recipe and I will bake these often for my grandchildren. I am 60 and I want to bake for my kids and grandchildren, I hope people try out this recipe. Kind Regards, Karen
5
John
Good recipe, simple, but with good flavored biscuits
5
John
Good recipe, simple, but with good flavored biscuits
5
John
Good recipe, simple, but with good flavored biscuits
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).
The biscuits turned out really well. My whanau could not get enough of them. The recipe is easy to follow and I had most of the ingredients in the pantry already. I particularly enjoy them with a cuppa tea in the morning or after dinner in the evening. They have become an expectation when the mokopuna are visiting.
5
Rose
Yummy
5
John
Good recipe, simple, but with good flavored biscuits
5
Karen
Absolutely Scrumptious! You are the best at the recipe and I will bake these often for my grandchildren. I am 60 and I want to bake for my kids and grandchildren, I hope people try out this recipe. Kind Regards, Karen
5
John
Good recipe, simple, but with good flavored biscuits
5
John
Good recipe, simple, but with good flavored biscuits
5
John
Good recipe, simple, but with good flavored biscuits