Anzac Biscuits, gluten-free
These Anzac Biscuits are gluten-free, vegan, crunchy on the edges, and soft and chewy on the inside. The addition of golden syrup makes these biscuits warmly sweet and the addition of quinoa flakes creates a crunchy yet chewy texture. They are perfect for dunking into a cuppa and are ready to eat in less than 30 minutes.
What are Anzac Biscuits?
These iconic biscuits were originally made by soldiers' wives to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli, which would stay fresh for the months that it would take to reach the soldiers. They were also made to sell and raise money for the war effort.
Traditionally they were crunchy and very hard (which was essential at the time in order for the biscuits to stay 'fresh' by the time they reached the soldiers), but over the years, a softer chewier version has become just as popular and loved.
The difference between a traditional and gluten-free Anzac Biscuit
Traditional ingredients in Anzac Biscuits include wheat flour, oats, butter, desiccated coconut, brown sugar, golden syrup, bicarb soda, and water. As wheat flour and oats are not gluten-free, these have been replaced with a combination of gluten-free flours (all-purpose gluten-free flour and coconut flour), and in place of oats, are quinoa flakes.
The traditional oat flavour that is quite distinctive in these biscuits is not present in the gluten-free version, however, the combination of vanilla, golden syrup, and quinoa creates a similar flavour.
Watch How to Make It
The consistency you want to create with the dough is that it should be moist enough to stay together in your hands after pressing. You do not want it crumbling and falling apart.
The mixture is too dry
Quinoa and Coconut Flour are both dry which can create a dry dough. If this is the case, add one teaspoon of water to improve the texture and consistency of the dough.
The mixture is too wet
If you are concerned that the dough is wet, add a teaspoon of coconut flour at a time.
This is the main raising agent in the biscuits. If the mixture of butter and golden syrup did not froth when adding the bicarb soda, then it is most likely out of date.
These gluten-free Anzac Biscuits can be stored for 3+ weeks in an air-tight container in a cool and dry pantry.
More GF Sweet Treats
Anzac Biscuits (gluten-free)
Makes 20 large biscuits
Prep 10 minutes
Bake 15-17 minutes
170g (1 ¼ cups) plain all-purpose flour (gluten-free)
80g (1 cup) quinoa flakes
60g (½ cup) coconut flour
90g (3/4 cup) desiccated coconut
150g butter (dairy-free option: I used Nuttelex Olive Oil)
80g (¼ cup) golden syrup
70g (¼ cup) brown sugar
1 teaspoon vanilla extract
1 teaspoon bicarb soda
1. Preheat the oven to 170°C fan forced / 190°C conventional oven / 375°F and line two trays with baking paper.
2. Place the gluten-free flour, quinoa flakes, coconut flour, and desiccated coconut in a large bowl and stir to combine.
3. In a saucepan, add the butter, golden syrup, brown sugar, and vanilla. Stir over medium heat until the butter is melted, then add and mix in the bicarb soda. As soon as it starts to bubble whilst stirring, remove it from the heat.
4. Pour the butter and sugar mixture into the dry ingredients and mix until fully combined.
5. Using a small scoop or tablespoon, place mixture into palms and roll into balls, and place on the baking tray. Press down the balls to flatten them with the palm of your hands or the back of a large cup. Flatten to ½ cm thickness and 7cm wide (approximately).
6. Bake for 15 minutes or until golden brown.
For perfectly round Anzac Biscuits, simply place a round cookie cutter around one of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion.
For a crunchy Anzac Biscuit, make them thinner (approximately 0.5cm thick), and for a chewy and soft Anzac Biscuit, make them thicker (approximately 1cm in thickness).
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Recipe and Photography Margaret Pahos for @CreateCookShare