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?
kid
I love making these. They taste so good.
5
Lara
It's so helpful, and the biscuits come out delicious.
5
Casey
Super super super !!!
5
sylvia
I made these they were good but after a couple of days they went hard
4
Ange
I love this recipe! This is the second time I've used it and it's amazing
5
Kiara
OMG, Love these highly recommend These so good fro Anzac day!
5
Chris
Really good basic recipe - fairly sweet but great texture. Added ground ginger in place of the cinnamon and about 1/2 a cup of finely diced crystallised ginger and it was superb. I used a cookie scoop (one and half Tbsp sized) and flattened the half rounds slightly and they came out lovely and even - got 28 biscuits (though there were definitely not 28 left by the time they cooled down!) and baked them for 15 minutes to get a lovely crisp edge and chewy centre. Will make again for sure.
5
WOF lover
I always advice Chelsea recipes to all my friends. They are really good but don't be afraid to toil sometimes to make it even better.
4
W Clarke
Too much sugar!Turned out crumbly and not chewy. Won't use again.
1
Mackenzie
Great delicious recipe, but definitely CUT THE SUGAR IN HALF, very important, otherwise they will be way too sweet.
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).
It's so helpful, and the biscuits come out delicious.
5
Casey
Super super super !!!
5
sylvia
I made these they were good but after a couple of days they went hard
4
Ange
I love this recipe! This is the second time I've used it and it's amazing
5
Kiara
OMG, Love these highly recommend These so good fro Anzac day!
5
Chris
Really good basic recipe - fairly sweet but great texture. Added ground ginger in place of the cinnamon and about 1/2 a cup of finely diced crystallised ginger and it was superb. I used a cookie scoop (one and half Tbsp sized) and flattened the half rounds slightly and they came out lovely and even - got 28 biscuits (though there were definitely not 28 left by the time they cooled down!) and baked them for 15 minutes to get a lovely crisp edge and chewy centre. Will make again for sure.
5
WOF lover
I always advice Chelsea recipes to all my friends. They are really good but don't be afraid to toil sometimes to make it even better.
4
W Clarke
Too much sugar!Turned out crumbly and not chewy. Won't use again.
1
Mackenzie
Great delicious recipe, but definitely CUT THE SUGAR IN HALF, very important, otherwise they will be way too sweet.