An easy to make traditional soft & chewy ANZAC biscuit recipe using a simple substitute to make it both dairy-free and vegan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 biscuits
- 1 cup rolled oats
- 1 cup plain flour
- ¾ cup brown sugar
- ¾ cup desiccated coconut
- 2 tablespoons golden syrup
- ½ cup (125 grams) dairy-free spread*
- ½ teaspoon bicarbonate of soda**
- 1 tablespoon hot water
Pre-heat oven to 160°C or 140°C fan forced and line a baking tray with parchment paper.
In a small bowl, melt dairy-free spread and golden syrup together in the microwave or in a small pot on the stove. Once it is melted, set aside and allow it to cool to room temperature before proceeding.
In a large bowl, combine oats, flour, brown sugar, and coconut together and mix with a spatula ensuring there are no lumps. Make a well in the center.
Add bicarbonate of soda and water together in a small bowl and stir, then add straight away into the melted dairy-free spread and syrup mixture. Add this then to the dry ingredients and mix until everything comes together.
Roll about a tablespoons worth of mixture into balls and place on a baking sheet a few centimeters apart to allow for spreading. Bake for 15-20 minutes or until tops are golden. The biscuits will still be soft when you pull them out but will harden as they cool. If you want crispier cookies, bake for another 5-10 minutes as desired.
*I use Nuttelex Lite in replace of butter in most of my recipes as it is the best replacement I have found for flavour and texture, however any dairy-free spread will work. If you do not require this recipe to be dairy-free then you can use regular softened butter as a 1-1 substitute in this recipe.
**also known as baking soda.