Did you know the recipe for Australia’s fave biscuit was created during wartime and didn’t contain egg or butter? This was so it wouldn’t spoil on the journey to ANZAC troops overseas.
So if you want to skip the eggs and butter, try your hand at this vegan-friendly classic – it’s super quick to prepare and you can make plenty to save for later.
ANZAC Biscuit Recipe
- 20 serves
- 20 min prep time
- 10 min cooking time
- 105 cal / serve
- 1 1/2 cups rolled oats (150g)
- 1/2 cup plain flour (75g)
- 1/2 cup desiccated coconut (45g)
- 1 teaspoon ground cinnamon (4g)
- 1/4 cup brown sugar (55g)
- 1/4 cup golden syrup (85g)
- 1/4 cup olive oil (60g)
- 1 teaspoon bicarbonate of soda (5g)
Preheat oven to 180 C. Place oats, flour, coconut, cinnamon and brown sugar in a large bowl, stir to combine.
Place golden syrup, oil and 60ml (¼ cup) water in a medium saucepan. Heat, stirring, over a medium heat until all ingredients are well combined. Stir in bicarbonate of soda (mixture will bubble and foam), remove from heat.
Add wet mixture to the dry ingredients, stir until well combined. With slightly wet hands, roll tablespoons of the mixture and place 3cm apart on a prepared baking tray. Flatten slightly with a fork dipped in flour.
Bake for 10 minutes, or until golden brown. Remove from oven and set aside to cool completely on the tray. Store in an airtight container.
For a higher fibre option, substitute the plain flour for wholemeal flour.