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 here.
If you’d like to kick start your own baking, scroll down for a giveaway to get you started!
- 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
- 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
Chelsea Sugar 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.
- 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 Chelsea website has lots of other neat baking ideas for weekends and school holidays. So jump on over and have a browse!
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.