Anzac Biscuits (Dairy-Free)

Anzac Biscuits (Dairy-Free)
Anzac biscuits are a well-known and equally well-loved biscuit (cookie) that we share with our cousins over the ditch in Australia.  There are heaps and heaps of recipes out in cyber-space, most of which have rolled oats, coconut and golden syrup.  Some add spices, nuts, dried fruit or even chocolate: Dean Brettschneider has a delicious fruity Anzac biscuit here that includes sunflower seeds, dried figs and dried apricots.  Chelsea Sugar have a delicious version with chocolate chips and dried apricots.  And I have created a version (with apple syrup instead of golden syrup) that are studded with golden chunks of dried apple that I call Applezacs.  As an aside there is also an interesting history about the Anzac biscuits that can be read on the National Army Museum website here.
Anzac Biscuits (Dairy-Free)

I began these biscuits back in early April hoping to get the recipe nailed in time for an Anzac day post.  However, it is only now, six months later, that I am happy with the recipe. I wanted the biscuits to be chewy and a tiny bit crunchy and finally, I have achieved that.  I tried the Healthy Food Guide’s dairy-free Anzac Biscuits – this is a lovely biscuit but it wasn’t what I was after texture wise.  My biscuit recipe has been through many tweaks and changes until finally, it is perfect.
Anzac Biscuits (Dairy-Free)
If you like your biscuits on the chewier side, cook them a little less.  However they will soften on keeping (if they last that long).  In the process of making these cookies we have taken ice-cream containers with us on trips and given them out to friends and family.  The Mopp was sharing them with the homeless population up and down Queen Street on one of his many trips to Auckland.  Two of his car mates declared they were the best biscuits they had ever tasted.  That might be a bit of an exaggeration although if their mums aren’t home bakers and all they’ve ever tasted is bought Anzac biscuits, then I guess it could be true.  Speaking of bought Anzac biscuits, the new Chanui Anzac Biscuits are pretty good (the Gingernuts are even better – I had stopped buying Gingernuts as they didn’t do it for me anymore (not when I can make Ginger Crinkles and I really really recommend this recipe as it makes the best biscuits ever)) but occasionally a packet of these end up in my shopping trolley).

I was making a flash version of Anzac biscuits using coconut sugar, coconut oil, wild kithal treacle (or coconut treacle) and toasted coconut threads and now that I have nailed the original Anzac flavour in a dairy free version, perhaps I might try the coconut-amped version again.
Anzac Biscuits (Dairy-Free)
Meanwhile, here is the Dairy-Free Anzac Biscuit that was six months in the making:

Anzac Biscuits (Dairy-Free)

Yield: about 36 biscuits


  • 145 g (2/3 cup) oil
  • 150 g (3/4 cup) white sugar
  • 1 large egg
  • 85 g (1/4 cup) golden syrup
  • 150 g (1 cup) standard all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 170 g (1 ½ cups) rolled oats
  • 90 g (1 cup) desiccated coconut


  • Preheat the oven to 160ºC (fan-bake)
  • Beat oil, sugar, egg and golden syrup together until they're all combined.
  • Sift in flour, baking soda and baking powder.
  • Add rolled oats and coconut threads.
  • Mix well.
  • Place teaspoonful’s onto a greased and lined baking tray.
  • Bake for 12-15 minutes, then remove and cool on a wire rack.
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