ANZAC Biscuits

A tradition in Australian and New Zealand kitchens, these chewy ANZAC biscuits date back to WW1. They are a simple sweet biscuit made from oats, coconut and golden syrup and are so quick and easy and perfect served with a cup of tea or coffee. Plus this version uses a simple substitution to make them both dairy-free and vegan.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings biscuits

Calories 136kcal

Author Sally

Ingredients

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 butter
½ teaspoon bicarbonate of soda
1 tablespoon hot water

Instructions

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 butter 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 butter 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.

Notes

If you do not require this recipe to be dairy-free / vegan then you can use regular softened butter as a 1-1 substitute in this recipe.

Nutrition