It’s Anzac Biscuit time!!! These biscuits are one of my favourite classics and they’re super simple to make!
Now, not all of you may know what Anzac Biscuits are?? Anzac stands for ‘Australian and New Zealand Army Corps’, established in World War I. The biscuits were claimed to have been sent by soldiers wives to the soldiers in the war. This is because the ingredients in the biscuits don’t spoil easily and were perfect during naval transportation.
We aways buy or make Anzac biscuits during this time of year, just like hot cross buns are for Easter and fruit mince pies are for Christmas! The biscuits are so easy to make, one of the simplest biscuit recipes I have ever made. Pretty fancy huh?!
The aroma in the kitchen whilst baking a batch of Anzac biscuits is so homely and rich, I love it. If you enjoy Anzac biscuits then you know the smell I’m referring too. They have this one particular aroma and that’s what makes Anzac biscuits! Anyone who walks into the kitchen and smells it, knows exactly what you’re baking! Thanks to the golden syrup!
In my version though, I used maple syrup instead for a healthier version. I also made them vegan, omitting the usual butter and replaced it with coconut oil. They’re also gluten free by using gluten free rolled oats, which you can find at your local health food store and as well as a gluten free all purpose flour.
I did have another Anzac Day recipe planned but honestly, the time just got away from me!! I’ve been so caught up in Easter that I kept forgetting about our Anzac Day next week! Not too worry, these Anzac biscuits are the number 1 thing you must be eating on the day, well in my opinion! Also, I can always make that other recipe I had planned at any other time! It is a dessert tart recipe, that’s all I’m giving away!! 😉 Enjoy!
- 2 cups gluten free rolled oats
- 1 1/4 cups gluten free all purpose flour*
- 3/4 cup desiccated coconut
- 2/3 cup coconut sugar
- 100g coconut oil
- 1/4 cup + 1 Tbsp maple syrup
- 2 Tbsp boiling water
- 1 tsp baking soda
- Preheat oven to 160ºC (320ºF). Line a baking tray with parchment paper, set aside.
- In a large mixing bowl, combine oats, flour, coconut and sugar, mix well.
- In a small pot over low-medium heat, melt together coconut oil and maple syrup until oil has completely melted and smooth. Remove from heat.
- In a small bowl, combine boiling water and baking soda, whisk well and pour into oil and syrup mixture. It will begin to froth, once it does, pour into dry flour mixture and mix until well combined.
- Take mixture and form into biscuits. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them to flatten into biscuits, they will spread so leave a 2-inch gap between each biscuit. NOTE: Don’t flatten them completely as they will spread even more when baked.
- Bake for 10-12 minutes or until lightly golden.
- Remove and cool on tray for 10 minutes.
- Transfer to a wire rack to cool completely.
- Serve and Enjoy!
Store in an airtight container, in the pantry, for 4-5 days.
*I useBobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
When forming them into biscuits, press down on each one to flatten into biscuits, but don’t flatten them completely as they will spread even more when baked.
Once removed from the oven, I like to leave mine on the tray for a good 5-10 minutes so they can cool and harden as they will be soft and delicate.
- Category: Biscuits, Gluten Free