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!
- 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
- To start, flick over onto 180 degrees bake and grease a 22cm tart pan. Set aside.
- 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.
- Add the dry ingredients and either mix with a spoon or your hands until you form a crumbly dough.
- Pour dough into base of prepared tart pan and firmly press along the bottom and sides.
- Place on the middle shelf of the oven and bake for 5 minutes, then remove.
- 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.
- 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.
- In a small bowl or jug, beat together the egg and cream.
- 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.
- 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.
- 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:
- Like Baker Gatherer over on Facebook.
- Leave a comment below with your favourite Anzac baking with Chelsea Sugar.
- 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
Sam
I love putting an ANZAC twist on my caramel slice 🙂
Viv Coffey
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 🙂
Lena
I’ve only ever made a very classic anzac biscuit, but my goodness this tart looks delicious
John
This looks pretty good.
melissa wenham
love making annzac biscuits with the kids !chewy ones
debbie
https://www.chelsea.co.nz/browse-recipes/chelseas-anzac-biscuits/ so yum easy to make and the kids love making them with me 😉 YOur recipe sounds delish 🙂
Wanetta Davidson
Anzac caramel slice is my absolute favourite!!
Alyse
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!
Ange Dacombe
Anzac Blueberry Muffins – easy to make and the recipe is on chelsea.co.nz !
Carissa
I’ve only made anzac biscuits but this looks delicious so I may have to attempt to make it 😊
Tracey Fleming
Yum yum!! Cannot beat a yummy Anzac biscuit meets ginger crunch slice!!! Oooo time to get my baking on!
Claire
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.
KateB
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…)
Rochelle
I love Chelsea’s Gooey Caramel Anzac Slice!
Jana
This look yummy will have to try.
Kate Rassie
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.
Shianne
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.
Ellen Rogers
Chocolate Anzac biscuits are the best of both worlds!
PJ
I’ll often make Anzac slice for the kids lunchboxes. They love when I add a chocolate drizzle or dried fruit to it.
Nikki Bessette Pask
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.
Chrystal Alsop
I love making Anzac biscuits!! They are so good!
Nicola
A good ol’ chewy ANZAC bikkie, loaded with cranberries and dark choc. Perfect to dunk in a cuppa!
Emilyjean
Anzac biscuits ❤️😍
Jessica Mondia
Will definitely make ANZAC biscuits…partner sooo loves it 🙂 Thanks for the chance 😊❤👪
Sarah Tennant
Anzac apple and ginger crumble!
Nicola Hooper
Can’t beat a good old fashioned ANZAC biscuit
Kimberley
I love making Anzac biscuits with dried apricots and dark chocolate
Samantha hutt
ANZAC caramel slice
Rebecca Toone
Anzac muffins with caramel sauce
Sage
I’m going to bake some ANZAC biscuits with dried apricots and white chocolate this year . Yum!
Sarah Evans
Anzac Apple crumble is my next mission
Jenny Zindel
Can’t beat the good old ANZAC biccy.
aaron wells
Anzac wafer icecream sandwiches so yummy !!!!! thank you for the chance B G
Roxane Goss
Anzac and cranberry slice drizzled with dark chocolate. Simply divine.
Angie
The Original Anzac Biscuits are the tradition with our family but that beautiful creation puts a whole different spin on our tradition, looks amazing !!!
H Manners
In our house if you make Anzac biscuits it seems only fair to make Afghans’ and Belgium Biscuits just to even the sides out 😀
Mel
Totally has to be Anzac Caramel Slice for me! My kids love Anzac Slice with chocolate drizzled over the top ❤️
Tania Freeman
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.
Kathryn
I always make Chelsea Sugar Classic Anzac Biscuits all year round. But this tartlook delicious and I’m sure going to try it
Lorraine Maree Peck
My anzac biscuits must have Chelsea brown sugar, coconut and we add an egg it makes them chewier
Nerena Lavine
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.
Deborah
I can’t wait to try this it looks divine!!
Vicki Olsen
Anzac biscuits, with added cranberries (red like the poppies of Flanders Fields).
chrissy plumridge
i make my nans recipe for anzac biscuits and sometimes add nuts and choc drops for a change theyre delicious
Maxine Stone
Anzac biscuits
Karen
ANZAC Biscuits 😀
Ashley
Anzac biscuits with dried apricot and cranberries so yum!
Darren
Anzac biscuits
Debbie McGuire
Will be trying this tart sounds do good
Jenny
Love ansac biscuits drizzle with chocolate on top
Tabitha Rosen
Anzac biscuit hokey pokey ice-cream sandwiches are amazing
Catherine
Anzac biscuits with chewy apricot pieces and a yoghurt drizzle 😋
Robyn Bremner
I love your recipe for Anzac biscuits. I made some yesterday . They always turn out crunch and delicious. My family just love them.