ANZAC Biscuits (Dairy Free)

April 10, 2018

Everyone's Nan has a different take on this classic Aussie favourite, this one is a cracker. Be careful not to over bake them, as it is very easy to do.


1 cup plain flour (sifted)

1 1/2 cups rolled oats

1 cup shredded or desiccated coconut

1 cup sugar

1 tsp lemon zest

160 g plant based Nuttelex

1 tbsp golden syrup

2 tbsp water

1/2 tsp bicarb soda

2 tsp ground ginger


1Pre heat oven to 170 celsius and line two baking trays.

2Mix together flour and ginger with rolled oats, coconut, sugar and lemon zest in a medium bowl.

3In a small saucepan melt Nuttelex with golden syrup and water. Once melted bring to a simmer then stir in bicarb soda.

4Pour melted Nuttelex mixture into dry ingredients bowl and mix well.

5Use a large spoon to scoop out approx. 30-35 grams of mixture and with damp hands gently roll into balls and place (well spaced) on lined baking trays. Bake on middle shelf of oven for 12- 16 mins, or until golden. Remove and leave biscuits to cool on the baking tray for at least 10 minutes, before moving to wire racks to complete cooling. Store in an air-tight container.