These Anzac biscuits are sweet and chewy using oats, coconut and golden syrup as the magical ingredient.
Every Anzac Day, like every good Australian, I make Anzac biscuits. I actually have a recipe for gluten-free Anzac biscuits, but I haven’t been worried about using it as it uses quinoa flour, which is harder to find in Australia than Chile, strangely enough! So to make these gluten-free, I used gluten-free oats and a gluten-free plain flour blend.
The biscuits (cookies, for my US readers!) are sweet, and chewy – be careful not to overcook them or else they’ll just turn into hard lumps. And be aware that the dough is actually quite crumbly – I hand-shaped the cookies, kind of squeezing them in my fingers as I went to make sure they held together long enough to get from my hands to the pan and then from the pan to the cooling racks. But it’s definitely worth it. We used these in our ‘famous’ cookies and cream cheesecake slice recipe (here) instead of Oreos to make Anzac cheesecake – extremely yummy!
- 1 cup rolled oats (gluten free if needed)
- 3/4 cup shredded coconut
- 1 cup plain flour (gluten free if needed)
- 1 tsp baking soda
- 1 cup sugar
- 1/2 cup butter (dairy free if needed)
- 1 tbs golden syrup
- 2 tbs boiling water
- Mix oats, flour, sugar and coconut together.
- Mix baking soda with the boiling water, then add to melted butter and golden syrup.
- Add the liquid ingredients to the dry and combine well - it will be very crumbly!
- Form into little balls with your hands, about 1 tablespoon per cookie, and place on a prepared baking tray.
- Bake at 160C for 8 minutes - do not overcook.