ANZAC Biscuits – Thin (Dairy Free)

April 10, 2018

Everyone's Nan has a different take on this classic Aussie favourite, this one is a cracker. For a more chewy texture bake bang-on for 12 minutes or for a harder biscuit cook for up to 16 minutes- but no longer as they can burn quickly.


1 cup plain flour (sifted)

1 cup rolled oats (not quick oats!)

60 g desiccated coconut

1 cup brown (soft) sugar

125 g plant based Nuttelex

2 tbsp golden syrup

2 tbsp water

1/2 tsp bicarb soda


1Pre heat oven to 180 celsius and line two baking trays.

2Add Nuttelex and golden syrup to a pan and combine over low heat, then add the bicarb and water.

3Remove from heat and stir in with a wooden spoon the oates, flour, coconut and sugar.

4Use a greased tablespoon to scoop out approx. 30 grams of mixture and with damp hands gently roll into balls, then flatten slightly ensuring biscuits are well spaced on the lined baking trays.

5Bake on middle shelf of oven for 12 minutes or until golden. Remove and leave biscuits to cool on the baking tray for at least 10 minutes, before moving to wire racks to complete cooling. Store in an air-tight container.