Anzac Biscuits

By Chelsea Sugar · chelsea.co.nz

Makes 24

35 min

Chewy oat and coconut biscuits bound with golden syrup and butter, baked until golden.

prepPreheat oven to 150°C / 300°F
prepLine 2 large baking trays with baking paper
150 g Edmonds Standard Grade Flour	Sift flour & cinnamon, mix with oats, coconut & sugars	Add wet to dry, stir until combined	Roll into balls, flatten to 1 cm, space 5 cm apart	Bake 150°C / 300°F, 16 min (chewy) or 20 min (crunchy)	Cool on trays 5 min, transfer to wire rack
1 ½ tsp ground cinnamon
210 g rolled oats
100 g desiccated coconut
113 g Chelsea White Sugar or Chelsea Raw Sugar
50 g Chelsea Soft Brown Sugar (firmly packed)
125 g butter, cubed	Melt butter, golden syrup & water over low-medium heat
90 g Chelsea Golden Syrup
2 Tbsp water
1 tsp Edmonds Baking Soda	Remove from heat, stir in baking soda

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