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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

103

What did you think of this recipe?

Astro

The original Edmonds recipe is 100% better and more authentic! Who on earth measures golden syrup by the cup?? Also, cinnamon????

tom

very good BUT they were far to chewy.

Imm

C'est tres bien!

Jetgirl

Absolutely delicious and so easy to make. Love these and eat them all year around.

Julie

Baked for 16 minutes and they were perfect. Had to made a second batch, gone so quickly

Great

Great Anzac biscuit recipe very delicious. the Best Anzac biscuit ever invented.

Guy boy

Nice yum yum

Evelyn

First time making these biscuits and this recipe was the perfect choice! I opted for raw sugar rather than white and with the hint of cinnamon they were very tasty and had a lovely texture and a bit of crunch. I also added some cranberries to the last few biscuits to see how that went and it added a little extra but wasn't necessary at all. I've got a new go-to biscuit recipe now - they were a hit with everyone!

Gail Cunningham

Excellent recipe which is easy to follow.

Garry

I halved the sugar and they were more to my taste.

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.