Best ANZAC Biscuit Recipes

Best ANZAC Biscuit Recipes

With ANZAC Day just around the corner, we wanted to make sure you have the best ANZAC Biscuit recipes on hand to help you celebrate this special day.

The below ANZAC Biscuit recipes are all delicious, and will be fun to make with the kids.

Best ANZAC Biscuit Recipes

Dairy Free ANZAC Biscuits

ANZAC board + teapot
Dairy Free ANZAC Biscuits by Kirsty Taylor

RatingDifficultyBeginner

This is my recipe for ANZAC Biscuits - they are dairy free, refined sugar free, and can be made gluten free!

Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 ½ cups Rolled OatsUse quinoa flakes for gluten free
 1 cup Almond flour/meal
 1 cup Coconut, shredded or desiccated
 ¼ cup Macadamia oil or light flavoured extra virgin olive oil
  cup Pure maple syrup or raw honey (I like to mix both)
 1 tsp Bi-carb soda
 2 tbsp Boiling water

1

Preheat oven to 150c

2

Combine the oats, flour and coconut in a bowl.

3

Place maple syrup/honey and oil in a glass jug, heat until runny (about 20secs in the microwave).

4

Place bi-carb soda in a small bowl and top with boiling water, add to oil/maple syrup mixture. Then add all the wet mix to the dry mix. Combine.

5

With damp hands pat out biscuits and place on an oven tray lined with baking paper – I get around 10 to 12 depending how much mix I eat 🙊 and how big they are.

6

Bake in oven for 20-25mins – until golden.

7

Cool on tray for 10mins and then place on a wire rack.

8

And the most important part….. Enjoy with a lovely warm drink, dunking these in and pausing for a moment in your day….

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Ingredients

 1 ½ cups Rolled OatsUse quinoa flakes for gluten free
 1 cup Almond flour/meal
 1 cup Coconut, shredded or desiccated
 ¼ cup Macadamia oil or light flavoured extra virgin olive oil
  cup Pure maple syrup or raw honey (I like to mix both)
 1 tsp Bi-carb soda
 2 tbsp Boiling water

Directions

1

Preheat oven to 150c

2

Combine the oats, flour and coconut in a bowl.

3

Place maple syrup/honey and oil in a glass jug, heat until runny (about 20secs in the microwave).

4

Place bi-carb soda in a small bowl and top with boiling water, add to oil/maple syrup mixture. Then add all the wet mix to the dry mix. Combine.

5

With damp hands pat out biscuits and place on an oven tray lined with baking paper – I get around 10 to 12 depending how much mix I eat 🙊 and how big they are.

6

Bake in oven for 20-25mins – until golden.

7

Cool on tray for 10mins and then place on a wire rack.

8

And the most important part….. Enjoy with a lovely warm drink, dunking these in and pausing for a moment in your day….

Dairy Free ANZAC Biscuits

Uncle Tobys Oats ANZAC Biscuits

Uncle Tobys Oats ANZAC Biscuits
Uncle Tobys Oats ANZAC Biscuits

RatingDifficultyBeginner

Uncle Tobys Oats ANZAC Biscuits are quick and easy to make, perfect for the whole family to get involved it. It follows the traditional ANZAC Biscuit Recipe and is endorsed by the Department of Veteran Affairs.

Prep Time20 minsCook Time12 minsTotal Time32 mins

 1 ¼ cups Plain flour, sifted
 1 cup Uncle Tobys Traditional Oats
 ½ cup Caster sugar
 ¾ cup Desiccated coconut
 150 g Unsalted butter, chopped
 2 tbsp Golden syrup
 1 ½ tbsp Boiling water
 ½ tsp Bicarb soda

1

Preheat oven to 170°C.

2

Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

3

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.

4

Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

5

Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

6

Bake for 12 minutes or until golden brown.

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Ingredients

 1 ¼ cups Plain flour, sifted
 1 cup Uncle Tobys Traditional Oats
 ½ cup Caster sugar
 ¾ cup Desiccated coconut
 150 g Unsalted butter, chopped
 2 tbsp Golden syrup
 1 ½ tbsp Boiling water
 ½ tsp Bicarb soda

Directions

1

Preheat oven to 170°C.

2

Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

3

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.

4

Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

5

Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

6

Bake for 12 minutes or until golden brown.

Uncle Tobys Oats ANZAC Biscuits

Nerada’s ANZAC Biscuits

Nerada's ANZAC Biscuits, tea, and tapot
Nerada’s ANZAC Biscuits

RatingDifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 cup Rolled oats
 1 cup Desiccated coconut
 1 cup Plain flour
 1 cup Sugar
 1 tbsp Golden syrup
 60 g Butter
 1 tsp Bi-carbonate of soda
 2 tbsp Boiling water

1

Preheat oven to 180 degrees Celsius. Mix rolled oats, coconut, plain flour and sugar in a bowl and stir to combine.

2

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

3

Pour into the dry ingredients and mix together until fully combined.

4

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

5

Bake biscuits for 15 minutes or until golden brown.

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Ingredients

 1 cup Rolled oats
 1 cup Desiccated coconut
 1 cup Plain flour
 1 cup Sugar
 1 tbsp Golden syrup
 60 g Butter
 1 tsp Bi-carbonate of soda
 2 tbsp Boiling water

Directions

1

Preheat oven to 180 degrees Celsius. Mix rolled oats, coconut, plain flour and sugar in a bowl and stir to combine.

2

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

3

Pour into the dry ingredients and mix together until fully combined.

4

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

5

Bake biscuits for 15 minutes or until golden brown.

Nerada’s ANZAC Biscuits

Golden Dumplings

William with his fathers medals, ANZAC Day 2011

RatingDifficultyBeginner

Prep Time25 minsCook Time20 minsTotal Time45 mins

 1 cup Self-raising flour
 20 g Unsalted butter
 1 Egg
 50 ml Milk
 1 Pinch of salt
Sauce Ingredients
 ½ cup Golden syrup
 ¾ cup Brown sugar, firmly packed
 30 g Unsalted butter
 1 ⅔ cups Water
 Cream to serve

1

Sift self-raising flour into a bowl and add pinch of salt.

2

Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.

3

Gently add the milk and mix until the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.

4

Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.

5

Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.

6

Slip the balls off the baking paper all together into the syrup. Cover the frypan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over for another 10 minutes on the other side.

7

Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.

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Ingredients

 1 cup Self-raising flour
 20 g Unsalted butter
 1 Egg
 50 ml Milk
 1 Pinch of salt
Sauce Ingredients
 ½ cup Golden syrup
 ¾ cup Brown sugar, firmly packed
 30 g Unsalted butter
 1 ⅔ cups Water
 Cream to serve

Directions

1

Sift self-raising flour into a bowl and add pinch of salt.

2

Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.

3

Gently add the milk and mix until the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.

4

Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.

5

Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.

6

Slip the balls off the baking paper all together into the syrup. Cover the frypan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over for another 10 minutes on the other side.

7

Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.

Golden Dumplings

Crunchy ANZAC Biscuits

Kendall Gilding

RatingDifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 cup Rolled oats
 1 cup Plain flour
 1 cup Caster sugar
 ¾ cup Coconut
 125 g Butter
 1 tbsp Golden syrup
 1 tsp Baking soda
 2 tbsp Boiling water

1

Combine dry ingredients in a large bowl.

2

Melt butter and golden syrup in another bowl or pan.

3

Combine soda and water, add to butter mixture, then stir these into dry ingredients.

4

Place teaspoons of mixture onto greased trays, press down lightly.

5

Allow room to spread.

6

Bake in a slow oven 15 to 20 minutes or until golden brown.

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Ingredients

 1 cup Rolled oats
 1 cup Plain flour
 1 cup Caster sugar
 ¾ cup Coconut
 125 g Butter
 1 tbsp Golden syrup
 1 tsp Baking soda
 2 tbsp Boiling water

Directions

1

Combine dry ingredients in a large bowl.

2

Melt butter and golden syrup in another bowl or pan.

3

Combine soda and water, add to butter mixture, then stir these into dry ingredients.

4

Place teaspoons of mixture onto greased trays, press down lightly.

5

Allow room to spread.

6

Bake in a slow oven 15 to 20 minutes or until golden brown.

Crunchy ANZAC Biscuits

Macadamia & Maple ANZAC Granola

Macadamia & Maple ANZAC Granola

RatingDifficultyBeginner

Prep Time15 minsCook Time20 minsTotal Time35 mins

 3 cups Oats
 1 cup Spelt flour
 1 ½ cups Desiccated coconut
 230 g Macadamias, coarsely crushed
 ½ cup Pure maple syrup
 3 tbsp Coconut sugar
  cup Water
 1 tbsp Olive Oil

1

Preheat oven to 160 degrees Celsius, fan-forced

2

Prepare a baking tray with greaseproof paper

3

Combine all the ingredients in a bowl and combine with hands

4

Spread the oat mix on the tray over the greaseproof paper

5

Use your hand to ‘scrunch’ the mix to form clusters

6

Cook in the oven for 20-25 minutes

7

At the halfway mark, take the tray out and carefully stir the mix so it bakes evenly

8

Let cool completely before storing in an airtight container

9

Serve with fresh fruit and yoghurt

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Ingredients

 3 cups Oats
 1 cup Spelt flour
 1 ½ cups Desiccated coconut
 230 g Macadamias, coarsely crushed
 ½ cup Pure maple syrup
 3 tbsp Coconut sugar
  cup Water
 1 tbsp Olive Oil

Directions

1

Preheat oven to 160 degrees Celsius, fan-forced

2

Prepare a baking tray with greaseproof paper

3

Combine all the ingredients in a bowl and combine with hands

4

Spread the oat mix on the tray over the greaseproof paper

5

Use your hand to ‘scrunch’ the mix to form clusters

6

Cook in the oven for 20-25 minutes

7

At the halfway mark, take the tray out and carefully stir the mix so it bakes evenly

8

Let cool completely before storing in an airtight container

9

Serve with fresh fruit and yoghurt

Macadamia & Maple ANZAC Granola

Gluten Free ANZAC Biscuits

Gluten Free Oats ANZAC Biscuit
Gluten Free Oats ANZAC Biscuit

RatingDifficultyBeginner

Kylie Martin is the founding director of GK Gluten Free Foods. The journey of food intolerances began for Kylie and her family over 20 years ago when she realised they had Intolerance's to various foods such as dairy, corn, soy, gluten and wheat to name a few. So, it was into the kitchen, trialling recipes with unfamiliar and incredibly hard to source ingredients. She launched her first range of flour pre-mixes in 2000 into health food and in 2009 imported 750kg of Gluten Free Oats into Australia. Today the company is based in regional Queensland and despite the restrictive labelling laws, Kylie and her team are importing in excess of 100 tonne a year, supplying Australia and New Zealand with GF Oats and oat related products.

Prep Time15 minsTotal Time15 mins

 1 ½ cups Gluten free SR Flour
 1 cup GF Oats
 100 g ButterOr use ‘Nutlex’ for a vegan option
 1 cup Coconut sugar OR brown sugar
 1 cup desiccated coconut
 2 tbsp Syrup
 2 tbsp Water

1

Combine GF Oats, sifted flour, sugar and coconut in a large bowl and combine well.

2

Combine butter, syrup and water into a bowl and stir over a low heat on the stove without boiling, until butter has melted OR in your Thermomix for 2min/60oC/Speed2.

3

Add syrup mixture to the dry ingredients in a bowl; mix well or add into Thermomix with the syrup mixture. (Don’t add extra bicarb, it’s already in the flour mix.)

4

Roll the mixture into balls in your hands and place on a pre-greased baking tray.

5

If the mixture is too dry (i.e. When you try to roll the mixture into balls it falls apart) add more water by the tablespoon until the mixture holds together.

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Ingredients

 1 ½ cups Gluten free SR Flour
 1 cup GF Oats
 100 g ButterOr use ‘Nutlex’ for a vegan option
 1 cup Coconut sugar OR brown sugar
 1 cup desiccated coconut
 2 tbsp Syrup
 2 tbsp Water

Directions

1

Combine GF Oats, sifted flour, sugar and coconut in a large bowl and combine well.

2

Combine butter, syrup and water into a bowl and stir over a low heat on the stove without boiling, until butter has melted OR in your Thermomix for 2min/60oC/Speed2.

3

Add syrup mixture to the dry ingredients in a bowl; mix well or add into Thermomix with the syrup mixture. (Don’t add extra bicarb, it’s already in the flour mix.)

4

Roll the mixture into balls in your hands and place on a pre-greased baking tray.

5

If the mixture is too dry (i.e. When you try to roll the mixture into balls it falls apart) add more water by the tablespoon until the mixture holds together.

Gluten Free ANZAC Biscuits

You can download Legacy Brisbane’s free ANZAC recipe book here, or register for their Anzac Biscuit Bake Off 2020 for your own baking adventures!

Best ANZAC Biscuit Recipes
Best ANZAC Biscuit Recipes

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