Vegan Anzac Biscuits
Take your tastebuds on a trip Down Under with these sweet and oaty vegan Anzac biscuits.
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Popular in Australia and New Zealand, these Australasian Anzac biscuits are reminiscent of a flapjack.
Soft and sweet with golden syrup, oats, and desiccated coconut, these chewy cookies are a tasty treat and easy to make!
Staying true to the classic recipe, these vegan Anzac biscuits use traditional ingredients – the only substitution is the dairy-free butter.
Why are they called Anzac biscuits?
Although the recipe for sweet oat biscuits had been used a long time before, Anzac biscuits are thought to have been popularised during World War I, associated with the Australian and New Zealand Army Corps (ANZAC).
It’s believed that these biscuits were baked by wives and women’s groups to be sent to soldiers overseas.
These biscuits were chosen because the ingredients to not spoil easily and travel well.
How to make gluten-free vegan Anzac biscuits
You can make these biscuits suitable for gluten-free vegan diets with two simple swaps.
Oats don’t contain gluten, but are almost always contaminated with wheat during processing, so swap them for gluten-free oats.
You will also need to swap the plain flour for your favourite gluten-free equivalent.
Specially blended gluten-free plain flours usually work best for baking, but since the flour is used to help bind together the dough in this recipe, most flours will work fine.
Calories: 222
Servings: 12
Rating:
Nutritional information per serving:
Serving size
49g
calories
222
fat
13g
saturates
5.9g
sugars
12g
salt
0.56g
Calories: 222
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 8.3333333333333 8.3333333333333 g porridge oats
- 8.3333333333333 8.3333333333333 g desiccated coconut
- 9.5833333333333 9.5833333333333 g plain flour
- 9.5833333333333 9.5833333333333 g caster sugar
- 9.5833333333333 9.5833333333333 g dairy-free butter, plus extra for greasing
- 0.125 0.125 Tbsp golden syrup
- 0.083333333333333 0.083333333333333 tsp bicarbonate of soda
- 0.16666666666667 0.16666666666667 Tbsp boiling water
Method
- Heat oven to 180°C/350°F/Gas 4 and grease a baking sheet with a little dairy-free butter. Then put the oats, desiccated coconut, flour and sugar in a bowl.
- Melt the butter in a small pan and stir in the golden syrup. Mix the bicarbonate of soda with the boiling water, before adding this to the pan, too.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently until well combined.
- Put ice-cream-scoop or dessert-spoon-sized amounts of the mixture onto the greased baking sheets, leaving about 1 inch between each spoonful, to allow room for spreading.
- Bake for 8-10 minutes until golden. Transfer to a wire rack to cool. Store in an airtight container for up to two days.
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