Gluten-Free ANZAC Biscuits
- Apr 23, 2023
- 3 min read
Updated: Apr 23
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.
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
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 If it doesn’t, it may be out of date and won’t give the biscuits the right texture.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.
More Gluten Free Sweet Treats
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
Prepare the oven
Preheat oven to 170°C fan forced / 190°C conventional. Line two trays with baking paper.
Combine dry ingredients
In a large bowl, add the gluten-free flour, quinoa flakes, and desiccated coconut . Stir to combine.
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.
Bring together
Pour the wet mixture into the dry ingredients and mix until fully combined.
Shape the biscuits
Scoop or tablespoon the mixture, roll into balls, and place onto the tray. Flatten to 1cm thickness and approximately 6cm wide.
Bake
Bake for 20 minutes or until golden brown.
NOTES
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.
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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Recipe and Photography Margaret Pahos for @CreateCookShare
These were perfect for my children and I used vegan butter to suit my son's dairy free needs. Thank you.