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?
Evie and Amelia Pinch
Super yummy!! If you don't like your cookies to be too sweet probably half the sugar and syrup.Amazing recipe. we loved it. Will be made again for another anzac day.
5
Angus
It was delicious and perfectly golden just how I like it
5
Ingrid Ryan
Lovely, tasty and crunchy ANZAC biscuits. Easy to make.
4
Unknown
Nice!
5
Holly
I made these but when I added the baking soda it didn't foam up. Is it supposed to foam up and did I do something wrong?
4
Rochelle
I made these today - Anzac day, left the in the oven for 16 mins and perfect!Easy and delicious - will make again
5
Elina
An amazing recipe but cut the sugar in half.
4
Suz
Very pleased as these are my first ever successful Anzac biscuits (& I usually a good cook). A big hit with everyone. Quite a lot of sugar, along with the syrup, but ok for occassional treat.
5
Michelle
They were like 5 five star food! Would definitely consider making those little joys again.
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).
Super yummy!! If you don't like your cookies to be too sweet probably half the sugar and syrup.Amazing recipe. we loved it. Will be made again for another anzac day.
5
Angus
It was delicious and perfectly golden just how I like it
5
Ingrid Ryan
Lovely, tasty and crunchy ANZAC biscuits. Easy to make.
4
Unknown
Nice!
5
Holly
I made these but when I added the baking soda it didn't foam up. Is it supposed to foam up and did I do something wrong?
4
Rochelle
I made these today - Anzac day, left the in the oven for 16 mins and perfect!Easy and delicious - will make again
5
Elina
An amazing recipe but cut the sugar in half.
4
Suz
Very pleased as these are my first ever successful Anzac biscuits (& I usually a good cook). A big hit with everyone. Quite a lot of sugar, along with the syrup, but ok for occassional treat.
5
Michelle
They were like 5 five star food! Would definitely consider making those little joys again.