It’s coming up to ANZAC day so I’m sharing my easy to bake recipe for the best chewy, vegan and gluten free Anzac Biscuits with you!
Keeping the basic ingredients the same and using whole rolled oats, desiccated coconut and golden syrup, I’ve changed things up a bit to get the perfect vegan and gluten free Anzac biscuit.
They are slightly crisp on the outside and chewy on the inside just the way a good biscuit should be.
Anzac biscuits are a type of cookie but, fun fact, because the term ANZAC (Australian and New Zealand Army Corps) is protected by Australian law it cannot be used without permission. However, an exemption has been made for the Anzac biscuit but not Anzac cookie, you can be fined in Australia for marketing the Anzac Biscuit as a cookie! 😀
How to make vegan, gluten free Anzac biscuits
In a large mixing bowl combine the dry ingredients rolled oats, desiccated coconut, buckwheat flour, tapioca flour and caster sugar.
Then, using a low heat, melt the butter and golden syrup in a small saucepan.
While the butter and golden syrup are melting. Dissolve the bi-carb with the boiling water in a small bowl. Add the dissolved bi-carb to the melted butter and golden syrup. Now give this a gentle stir and the mixture will froth as pictured.
Add the butter mixture to the dry ingredients and stir to combine. At this stage, the mixture will be a firm but moist consistency.
If you want thinner and crispier biscuits now is the time to add a teaspoon or 2 more water.
Drop tablespoon size scoops onto a lined tray. Press each scoop to about 1cm thickness, so that they bake evenly. The mixture may crumble a bit at the edges, just press it together and it will bake in perfectly.
Bake in a preheated oven at 150°C/300°F for 15-20 minutes or until golden. The Anzac biscuits will be soft when they come out of the oven. Leave to firm on the baking tray for about 5 minutes. Then carefully transfer to a cooling rack to fully cool. Once cooled, store in an airtight container.
It’s claimed that these are the biscuits home bakers of Australia and New Zealand were baking during World War I to send to soldiers abroad, that’s how good of a shelf life they have!
They also freeze really well for people, like me, who don’t trust anything that’s been sitting on the bench for more than a day or two.
Commonly asked questions??
Can I use a different type of sugar?
Yes, you can change the sugar to another granulated sugar although moisture affects the crispiness of a biscuit. I tried these with coconut sugar and found they came out crispier than I wanted.
Will these work with other types of flour?
I am not usually a fan of buckwheat flour, in some recipes the taste is a little overpowering for me. In these Anzac biscuits I found the buckwheat flour added a subtle nutty flavour which is really enjoyable. I tried this recipe using oat flour and the taste was equally great. However, I found them to be a bit hard and chewy, rather than the soft chewy with a slightly crispy exterior of a great Anzac biscuit. If you make these with alternate flours, please let me know how they turned out for you.
What is the best vegan butter to use?
The best vegan butter to use for baking is one that has a 75-80% fat content. If your vegan butter has less fat than this then you are adding water to the recipe and may end up with a different end result. A vegan butter containing 75-80% fat is equivalent in fat to dairy butter and will therefore give the most consistent results. I like to make my own vegan butter or if buying butter I use Naturli Organic Vegan Block.
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anzac biscuits
Equipment
- small saucepan
- baking tray
- Mixing Bowl
Ingredients
- 140 g traditional rolled oats (1 1/2 cups) use whole rolled oats not quick oats
- 120 g desiccated coconut (1 1/3 cups)
- 160 g buckwheat flour (1 1/4 cups)
- 40 g tapioca flour (1/4 cup)
- 190 g caster sugar (1 cup)
- 60 g golden syrup (3 tbs)
- 125 g vegan butter (1/2 cup)
- 1 tsp bi-carb soda
- 40-60 ml boiling water (2-3 tbs)
Instructions
- Preheat oven to 150°C/300°F.
- In a large mixing bowl combine oats, coconut, buckwheat flour, tapioca flour and sugar.
- Using a low heat, melt butter and golden syrup in a saucepan.
- In a small bowl dissolve bi carb with boiling water and add to the melted butter and golden syrup.
- Add this mix to the dry ingredients and stir to combine.
- The mix will be a firm but moist consistency.
- Drop scoops of mixture onto lined baking trays.
- Press them down to approx 1 cm thickness.
- Bake for 15-20 minutes or until golden.
- Cool and store in an airtight container.
Notes
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