Nut-Free Anzac Biscuits
Satisfy your sweet tooth with these traditional Nut-Free Anzac Biscuits—an irresistible blend of rolled oats, desiccated coconut, and golden syrup, offering a chewy texture with a hint of caramelized goodness. Free from nuts, this recipe is perfect for those with nut allergies, making it an inclusive treat for school lunches or family gatherings. Ready in just 30 minutes, these easy-to-make biscuits balance wholesome ingredients like oats and coconut with the rich sweetness of brown sugar and golden syrup. Whether enjoyed with a cup of tea or as an on-the-go snack, these golden, buttery biscuits are a delicious nod to Australia and New Zealand’s baking traditions. Bake a batch today and experience comfort in every bite!
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Ingredients
- 90 grams Rolled oats
- 90 grams All-purpose flour
- 70 grams Desiccated coconut
- 130 grams Brown sugar
- 100 grams Butter
- 2 tablespoons Golden syrup
- 1 teaspoon Baking soda
- 2 tablespoons Boiling water
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F). Line two baking trays with parchment paper.
Step 2
In a large mixing bowl, combine the rolled oats, all-purpose flour, desiccated coconut, brown sugar, and salt. Stir well to ensure all the dry ingredients are evenly distributed.
Step 3
In a small saucepan, melt the butter and golden syrup over low heat. Stir occasionally until fully melted and combined. Do not allow the mixture to boil. Remove from heat.
Step 4
Dissolve the baking soda in the boiling water in a small bowl or cup. Once dissolved, quickly add this mixture to the melted butter and golden syrup, stirring swiftly. Be prepared for the mixture to foam up slightly.
Step 5
Pour the wet ingredients into the dry ingredients. Stir well with a wooden spoon until all ingredients are thoroughly combined and a moist dough forms.
Step 6
Using your hands or a spoon, form small balls of the dough (about the size of a tablespoon) and place them onto the prepared baking trays, leaving space between each for spreading.
Step 7
Gently flatten each ball with a fork or the back of a spoon to around 1 cm thick.
Step 8
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown, keeping a close eye to avoid overbaking.
Step 9
Once baked, remove the trays from the oven and let the biscuits cool on the trays for about 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cooled Anzac biscuits in an airtight container for up to a week.
Nutrition Facts
| Serving size | 557.6 grams (557.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2497 |
| Total Fat 134.80g | 173% |
| Saturated Fat 86.90g | 435% |
| Polyunsaturated Fat 2.50g | |
| Cholesterol 235mg | 78% |
| Sodium 2469mg | 107% |
| Total Carbohydrate 306.60g | 111% |
| Dietary Fiber 23.40g | 84% |
| Total Sugars 166.10g | |
| Protein 30.20g | 60% |
| Vitamin D 16IU | 80% |
| Calcium 208mg | 16% |
| Iron 12mg | 65% |
| Potassium 1079mg | 23% |
Source of Calories