ANZAC Biscuits

Golden Biscuits on plate

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With oats not being considered gluten free in Australia as they contain a protein, avenin, that is very similar to gluten that many coeliacs react to, we have to make some changes when it comes to oat-based foods. I would say that the most popular oat-based food would have to be ANZAC biscuits, but not any more with my delicious gluten free version! Now if you’re not from Australia or New Zealand then you possibly have no idea what I’m talking about.

ANZAC biscuits were created for our fighting soldiers in World War 1, by the wives and women who were eagerly waiting their return. They contained ingredients that were aplenty at the time and which did not spoil when sent on their long trip overseas by boat, and that also provided the soldiers some sort of nutritional value. Eggs were replaced by golden syrup as a binding agent as they were not freely available during the war.

ANZAC Day hat with red poppy

ANZAC biscuits still carry the same meaning to us today. As we remember those who have and who still are fighting for our country on 25th April each year – ANZAC Day – we often bake these bikkies as well. As a coeliac I have adjusted my Nanna’s traditional recipe to contain quinoa flakes rather than oats and I also enjoy them as a delicious sweet treat during other times of the year. I do have to stop myself from eating them as soon as I take them out of the oven though because they are that yummy! Eat them warm if you enjoy a chewier bikkie, or leave them to cool for a crunchier one. Either way, you won’t stop at one of The Gluten Free Queens ANZAC Biscuits!

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ANZAC Biscuits (Golden Biscuits)

A delicious gluten free biscuit perfect for ANZAC Day or for a family Sunday morning tea.

Course Afternoon Tea, Biscuits, Brunch, Snack
Cuisine Australian
Keyword ANZAC biscuits, Quinoa, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 biscuits

Ingredients

  • 1 cup desiccated coconut
  • 1 cup brown sugar
  • 1 cup gluten free plain flour
  • 1 cup gluten free quinoa flakes
  • 4 tablespoons nuttelex melted
  • 1.5 tablespoons golden syrup

Instructions

  1. Preheat oven to 180°C.
  2. Line 2 baking trays.
  3. Mix dry ingredients together in a large bowl with a wooden spoon.
  4. Add syrup to melted nuttelex and stir to gently combine.
  5. Add nuttelex mixture to dry ingredients and stir until it all comes together.
  6. Roll small portions into balls.
  7. Place on a baking tray, allowing room for biscuits to spread while cooking.
  8. Lightly press balls down with a fork.
  9. Bake for 10 – 15 minutes or until golden and cooked through.

Recipe Notes

Serve warm for a chewier biscuit, or allow to cool for a crunchier biscuit. Makes approximately 30 ANZAC biscuits.

More information about ANZAC Day can be found on the ANZAC Day Commemoration Committee website and also the ANZAC Appeal website.

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