Baker Gatherer

Sweet Fusion

Anzac Golden Syrup Tart

By 53 Comments

Throughout the years the Anzac biscuit has been a family favourite all over New Zealand. Perhaps it’s the comforting flavours that remind us of home, or what Anzac personally means to you. The flavours of a good Anzac Biscuit are also staple ingredients that everyone should have in the pantry, this is probably another good reason why it’s so popular.

My Golden Syrup Tart is no different and requires the same staple ingredients as the popular biscuit of the same flavours. When thinking about Anzac Biscuit flavours, the golden syrup and butter have always been my favourite part and reminds me of how much I used to love having golden syrup sandwiches when I was younger. Being inspired by these ingredients I’ve taken the best of all elements to create something new. The base of my tart incorporates what we’ve come to love from an Anzac Biscuit, along with a golden syrup, oat and coconut filling for all those sweet tooths out there.

For this recipe, I’ve made the most of incorporating Chelsea’s iconic Golden Syrup, along with their new Raw Caster Sugar which is a welcomed addition to their family. Whatever the occasion, Chelsea has your back with plenty more baking inspiration on their website .

If you’d like to kick start your own baking, scroll down for a giveaway to get you started!

4.8 from 16 reviews
Anzac Golden Syrup Tart
 
Save Print
Prep time
Cook time
Total time
 
Serves: 14-16 Slices
Ingredients
  • Base
  • 60g Butter - Room Temp
  • 50g Chelsea Raw Caster Sugar
  • 2 Tablespoon Chelsea Golden Syrup
  • 70g Rolled Oats
  • 30g Desiccated Coconut
  • 100g Plain Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt

  • Filling
  • 25g Butter
  • 450g Chelsea Golden Syrup
  • 1 Egg
  • 3 Tablespoon Full Cream
  • 80g Rolled Oats
  • 50g Desiccated Coconut
Instructions
  1. To start, flick over onto 180 degrees bake and grease a 22cm tart pan. Set aside.
  2. Working on the base, use a free-standing mixer or a hand-held beater to whip the butter, raw caster sugar and golden syrup until pale.
  3. Add the dry ingredients and either mix with a spoon or your hands until you form a crumbly dough.
  4. Pour dough into base of prepared tart pan and firmly press along the bottom and sides.
  5. Place on the middle shelf of the oven and bake for 5 minutes, then remove.
  6. While the base is still warm, start making the filling by adding the butter and golden syrup to a medium sized bowl and warm gently to melt the butter. Remove from the heat and allow to cool slightly.
  7. Using a food processor, blitz the rolled oats and coconut to break them up a bit. For a smoother textured filling, blitz for longer. Set aside.
  8. In a small bowl or jug, beat together the egg and cream.
  9. Mix the rolled oats and coconut through the melted butter and golden syrup before adding in the egg mixture. Fold until smooth and well incorporated.
  10. Pour filling into tart base and return to the oven and bake for another 20 minutes, or until tart and crust are golden and set.
  11. This tart pairs perfectly with fresh or whipped cream, along with a nice scoop of vanilla ice cream. Enjoy.

Giveaway – Closed

has become a trusted household name when it comes to baking. So thanks to Chelsea I have a baking prize pack valued at $100 to give away to one lucky reader.

To enter:

  1. Like Baker Gatherer over on Facebook.
  2. Leave a comment below with your favourite Anzac baking with Chelsea Sugar.
  3. For a bonus entry, upload your Anzac baking snaps to this Facebook post ‘here’.

One winner will be chosen at random and notified by 20th April 2018. Open to New Zealand only.

Also don’t forget that the has lots of other neat baking ideas for weekends and school holidays. So jump on over and have a browse!

Winner Announced

Thanks to all those who entered and shared there favourite Anzac baking ideas, as well as those who submitted their photos over on Facebook too. Don’t forget to still get baking this Anzac Day and congratulations to the winner below who has won themselves a baking prize pack thanks to Chelsea Sugar.
Congratulations to – Kate Rassie!
Kate, could you please email me with your postal details and I’ll get your Chelsea prize pack sent out to you ASAP. Thanks again for entering.

dane@bakergatherer.com

Other Posts you may like

Chocolate Mud Pie

Praline Cream Tart

Donut Truffles

Pinky Pie

Tweet
Pin7
Share
7 Shares

Reader Interactions

Comments

  2. Cant beat the anzac biscuit like to add dried apricot or cranberry to mine and if i am feeling indulgent dip half the biscuit in dark chocolate,naughty but nice 🙂

    Reply

  8. I have not baked in so long, but I’ll be making this tart for Anzac this year.. It looks incredible, got my tastebuds and inspiration going!

    Reply

  11. Yum yum!! Cannot beat a yummy Anzac biscuit meets ginger crunch slice!!! Oooo time to get my baking on!

    Reply

  12. Definitely ANZAC biscuits, I think I made 4 batches last year because everyone loved their taste! Chelsea produces the vital ingredients too, golden syrup and raw caster sugar. Nothing wrong with a few afghans either, so easy and they balance the sweetness of the Anzacs.

    Reply

  13. My favourite recipe with sugar? Beer bread: 4 ingredients (baking powder, flour, sugar and beer) no kneading required!
    (Also, if the beer you use is stout, you only need about one slice for a whole meal…)

    Reply

  16. Delicious! I’d vote for an Anzac-style apple crumble; with an oaty topping featuring golden syrup and lots of butter (and served warm with whipped cream). I’ve also seen some good-looking caramel ANZAC muffins on another recipe site… but the tart above takes the cake. I’ve flagged it for Sunday dessert, and am off to stock up at the supermarket tomorrow.

    Reply

  17. I can’t bake very well at all but I do use anzac biscuits, crushed up, with my French nilla icecream and a nice ripe banana as a dessert treat. Fantastic way to have them.

    Reply

  19. I’ll often make Anzac slice for the kids lunchboxes. They love when I add a chocolate drizzle or dried fruit to it.

    Reply

  20. Every year we make traditional Anzac biscuits – the children love them and are allowed to sneak a few to enjoy when we are headed to/just finishing the Dawn Service ceremony.

    Reply

  35. The Original Anzac Biscuits are the tradition with our family but that beautiful creation puts a whole different spin on our tradition, looks amazing !!!

    Reply

  36. In our house if you make Anzac biscuits it seems only fair to make Afghans’ and Belgium Biscuits just to even the sides out 😀

    Reply

  37. Totally has to be Anzac Caramel Slice for me! My kids love Anzac Slice with chocolate drizzled over the top ❤️

    Reply

  38. My kids have Anzac biscuits in their lunchboxes all year round. They are so quick and easy to make. We do disagree though whether they should be chewy or crunchy. I prefer them crunchy but my daughter prefers them chewy. Either way, they are a favourite in our household.

    Reply

  39. I always make Chelsea Sugar Classic Anzac Biscuits all year round. But this tartlook delicious and I’m sure going to try it

    Reply

  40. My anzac biscuits must have Chelsea brown sugar, coconut and we add an egg it makes them chewier

    Reply

  41. I love to use an Anzac Biscuit base with my caramel, apple cheesecake. Can’t wait to try this recipe thought it looks delish and the fresh berries would set it off perfectly.

    Reply

  44. i make my nans recipe for anzac biscuits and sometimes add nuts and choc drops for a change theyre delicious

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: