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
104
What did you think of this recipe?
Mackenzie
Great delicious recipe, but definitely CUT THE SUGAR IN HALF, very important, otherwise they will be way too sweet.
4
Julie
Nice and easy but use the tin golden syrup like they say. Mine not quite rich enough in flavour with the pourable one.
5
robin hayter
I love them. They are so tasty.
5
Deborah
This is a good reliable recipe for Anzac biscuits. I make them every week!
4
roman
They are very good to make, taste good and don't take too long to make so make this right when you want to have a very tasty biscuit.
5
Julie warnes
Made these last week. My husband loved them, so did his staff.. Will be making more.
4
Evelyn
yummy recipe
5
Catalina
They were delicious but I altered the golden syrup from 1/4 cup to 1/8 cup and it was just right.Great recipe and very tasty - thank you!
4
Stacey
Easy to follow recipe, only needed 15 mins for perfect chewy biscuits, very yummy
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).