Gluten-Free ANZAC Biscuits

Classic ANZAC biscuits made gluten-free with golden edges, chewy centres and that rich caramel flavour we all know and love. Made with simple pantry ingredients and an easy dairy-free option, they’re just as nostalgic as the original.

Anzac Biscuits gluten-free

What are Anzac Biscuits?

These iconic biscuits were first made by the wives of soldiers to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. Designed to last the long journey, they were created without ingredients that would spoil easily, allowing them to stay fresh for months. They were also baked and sold at home to help raise funds for the war effort.

Traditionally, ANZAC biscuits were quite hard and crunchy, which helped them keep during transport. Over time, they’ve evolved, and today the softer, chewier version is just as popular and widely loved.

The difference between a traditional and Gluten Free Anzac Biscuit

Traditional ANZAC biscuits are made with wheat flour, oats, butter, desiccated coconut, brown sugar, golden syrup, bicarb soda and water. As wheat flour and oats aren’t gluten-free, this version replaces them with a gluten-free flour blend and quinoa flakes.

While the classic oat flavour isn’t as pronounced here, the combination of golden syrup, vanilla and quinoa still delivers a familiar, warm, caramel-like taste that closely reflects the original.

Watch How to Make Gluten Free Anzac Biscuits

https://youtu.be/umD1lVFgupQ

FAQ

Dough consistency

The dough should feel moist and slightly buttery, holding together when pressed in your hands. It shouldn’t crumble or feel dry, but also shouldn’t be overly sticky or wet.

What if the mixture is too dry?

This can happen depending on the gluten-free flour blend used. Add 1 teaspoon of water at a time until the dough comes together and holds its shape.

What if the mixture is too wet?

If the dough feels too soft or sticky, add 1 teaspoon of gluten-free flour at a time until it becomes easier to roll and shape.

Why does gluten-free flour vary so much?

Gluten-free flour blends differ between brands and countries. Some absorb more liquid than others, which is why small adjustments may be needed. The goal is a dough that is moist, slightly oily, and holds together well.

Bicarb soda not bubbling?

When added to the hot butter and golden syrup, the bicarb soda should foam slightly. If it doesn’t, it may be out of date and won’t give the biscuits the right texture.

Why did my biscuits spread too much?

This can happen if the dough is too warm or too wet. Try chilling the dough briefly before baking or adding a small amount of extra flour.

Why are my biscuits too thick or not spreading?

Flattening is key. Make sure to press the dough to about 1cm thickness before baking.

How should I store them?

Store in an airtight container in a cool, dry place for up to 2–3 weeks. They will firm up slightly over time but remain chewy inside.

Anzac Biscuits gluten-free

More Gluten Free Sweet Treats

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Cranberry and Pistachio Biscotti (Paximadia)

Lemon and Blueberry Bundt Cake

Carrot Cake Cookies

All Desserts and Sweet Snacks

Anzac Biscuits gluten-free

Gluten-Free ANZAC Biscuits (Golden, Chewy & Dairy-Free Option)

Makes: 20-24 biscuits

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

Dry Ingredients:

300g plain all-purpose gluten-free flour (see note)

80g quinoa flakes

80g desiccated coconut

Wet Ingredients:

150g butter (dairy-free butter optional)

80g golden syrup

80g brown sugar

1 teaspoon vanilla essence

1 teaspoon psyllium husk

½ teaspoon bicarb soda

INSTRUCTIONS

1. Prepare the oven

   Preheat oven to 170°C fan forced / 190°C conventional. Line two trays with baking paper.

2. Combine dry ingredients

   In a large bowl, add the gluten-free flour, quinoa flakes, and desiccated coconut . Stir to combine.

3. Make the wet mixture

   In a saucepan, add the butter, golden syrup, brown sugar, and vanilla. Stir over medium heat until the butter is melted. Add the bicarb soda and stir — once it begins to bubble, remove from heat then add the psyllium husk amd combine.

4. Bring together

   Pour the wet mixture into the dry ingredients and mix until fully combined.

5. Shape the biscuits

   Scoop or tablespoon the mixture, roll into balls, and place onto the tray. Flatten to 1cm thickness and approximately 6cm wide.

6. Bake

   Bake for 20 minutes or until golden brown.

NOTES

1. Gluten-free flour variation

   All-purpose gluten-free flour varies between brands and countries. You may need slightly more or less depending on the blend. For best results, start with 280g and adjust up to 320–330g if needed. The dough should feel moist and slightly oily/buttery, but still hold its shape without being dry.

2. Perfectly round biscuits

   For perfectly round ANZAC biscuits, place a round cookie cutter around each biscuit while still hot on the tray and gently swirl to shape the edges into a neat circle.

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Anzac Biscuits gluten-free

Recipe and Photography Margaret Pahos for @CreateCookShare