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
101
What did you think of this recipe?
Carly
So good I added pumpkins seeds and dates - the cookies didn't make it past 48 hours
5
Richard
Splendiferous. 16 mins was right on the spot for chewiness (I take off 10 dec C for our oven)
5
Lyn Oldnall
Sound cooking the biscuits at 150 just was too low and they just didn’t cook properly. Increased the heat to 180.
2
Keith
I have been baking Anzac biscuits for some using the Chelsea recipe. my children and
5
Olivia
These were the Best biscuits I’ve ever eaten. Would definitely recommend.
5
frank
yum
3
Lisa
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.
3
Sandy
It was good
5
Kelly Reedy
Great variation of the original with cinnamon yum, found a new fav for my family!
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).
So good I added pumpkins seeds and dates - the cookies didn't make it past 48 hours
5
Richard
Splendiferous. 16 mins was right on the spot for chewiness (I take off 10 dec C for our oven)
5
Lyn Oldnall
Sound cooking the biscuits at 150 just was too low and they just didn’t cook properly. Increased the heat to 180.
2
Keith
I have been baking Anzac biscuits for some using the Chelsea recipe. my children and
5
Olivia
These were the Best biscuits I’ve ever eaten. Would definitely recommend.
5
frank
yum
3
Lisa
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.
3
Sandy
It was good
5
Kelly Reedy
Great variation of the original with cinnamon yum, found a new fav for my family!