GOLDEN ANZAC BISCUITS
15 People
139 Cals
GOLDEN ANZAC BISCUITS
15 People
139 Cals
About the recipe
Crisp outside, chewy inside - perfect for sharing.There’s something so special about baking ANZAC biscuits… the aroma of warm oats, butter and coconut filling the kitchen, and that first bite — crisp on the outside, chewy in the centre.This is my lighter take on the classic ANZAC biscuit. Still golden, still delicious… just made with more wholesome ingredients.I use organic rolled oats, wholemeal spelt flour and unrefined coconut sugar for a softer, caramel-like sweetness. Good quality butter brings richness and flavour, while a touch of maple syrup adds that beautiful golden finish.They’re simple to make, come together in minutes, and are perfect for baking a double batch to share with family, friends… or your neighbours.Crisp. Chewy. Golden.The best of both worlds.
Nutrition Per Serving
139
Calories
10g
Fat
6g
Saturates
4g
Sugars
93mg
Salt
2g
Protein
13g
Carbs
3g
Fibre
Ingredients
- 1 cup wholemeal spelt flour see notes for GF version
- 1 cup organic rolled oats see notes for GF version
- 1 cup desiccated coconut
- ½ generous cup coconut sugar or unrefined rapadura sugar
- 125 g butter I used Lurpak slightly salted
- 60 ml maple syrup
- ½ teaspoon bicarbonate of soda
- 2 - 3 tablespoons warm water
Method
- Preheat your oven to 160°C fan forced and line a baking tray with baking paper.
- Combine the spelt flour, rolled oats, desiccated coconut and coconut sugar in a large mixing bowl. Mix well.
- Melt the butter and maple syrup together in a small saucepan over low heat until just melted.
- In a small cup, mix the bicarbonate of soda with the water.
- Add the bicarb/water mixtue to the melted butter mix — it will foam slightly.
- Pour the hot butter mixture into the dry ingredients and mix until everything is well combined. Add a splash more water if needed.
- Divide the mixture into 15 even balls and place onto the prepared tray, allowing space between each.
- Flatten gently with your fingers.
- Bake for 15 - 18 minutes, or until golden.
- Cool completely.
- Enjoy.
NOTES + INSPIRATION
For a crisper biscuit, bake a little longer. For a softer, chewier centre, remove slightly earlier. The bicarbonate of soda creates that signature texture, helping the biscuits spread and develop their golden, slightly crisp finish. These keep beautifully in an airtight container for up to 5 days. Perfect for gifting and sharing, especially on Anzac Day. You can also make a double batch — they never last long. GLUTEN-FREE VARIATION
For a gluten-free version, replace the spelt flour with your favourite gluten-free flour blend (a cup-for-cup mix works well like Bobs Red Mill), and swap the rolled oats for rolled quinoa flakes. Rolled quinoa creates a slightly lighter, more delicate biscuit with a gentle crunch, while still giving you that classic ANZAC texture.
For a crisper biscuit, bake a little longer. For a softer, chewier centre, remove slightly earlier. The bicarbonate of soda creates that signature texture, helping the biscuits spread and develop their golden, slightly crisp finish. These keep beautifully in an airtight container for up to 5 days. Perfect for gifting and sharing, especially on Anzac Day. You can also make a double batch — they never last long. GLUTEN-FREE VARIATION
For a gluten-free version, replace the spelt flour with your favourite gluten-free flour blend (a cup-for-cup mix works well like Bobs Red Mill), and swap the rolled oats for rolled quinoa flakes. Rolled quinoa creates a slightly lighter, more delicate biscuit with a gentle crunch, while still giving you that classic ANZAC texture.
