Nut-Free Anzac Biscuits
Delight in the chewy, golden perfection of Nut-Free Anzac Biscuits, a modern twist on the classic Australian treat. Perfect for those with nut allergies, this recipe combines pantry staples like rolled oats, desiccated coconut, and golden syrup to create biscuits that are irresistibly hearty and flavorful. With a quick prep time of just 15 minutes and no fancy equipment required, these biscuits are simple to whip up and ideal for lunchboxes, afternoon tea, or late-night cravings. Key to their signature texture is the buttery syrup mixture, which binds the dough while infusing a rich, caramelized flavor. Enjoy them fresh out of the oven or store them in an airtight container for up to a week—they’re the quintessential crowd-pleaser for any nut-free household!
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Recipe Information
Ingredients
- 90 grams Rolled oats
- 90 grams All-purpose flour
- 70 grams Desiccated coconut
- 130 grams Brown sugar
- 100 grams Butter
- 2 tablespoons Golden syrup
- 1 teaspoon Baking soda
- 2 tablespoons Boiling water
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F). Line two baking trays with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, desiccated coconut, brown sugar, and salt. Stir well to ensure all the dry ingredients are evenly distributed.
In a small saucepan, melt the butter and golden syrup over low heat. Stir occasionally until fully melted and combined. Do not allow the mixture to boil. Remove from heat.
Dissolve the baking soda in the boiling water in a small bowl or cup. Once dissolved, quickly add this mixture to the melted butter and golden syrup, stirring swiftly. Be prepared for the mixture to foam up slightly.
Pour the wet ingredients into the dry ingredients. Stir well with a wooden spoon until all ingredients are thoroughly combined and a moist dough forms.
Using your hands or a spoon, form small balls of the dough (about the size of a tablespoon) and place them onto the prepared baking trays, leaving space between each for spreading.
Gently flatten each ball with a fork or the back of a spoon to around 1 cm thick.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown, keeping a close eye to avoid overbaking.
Once baked, remove the trays from the oven and let the biscuits cool on the trays for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled Anzac biscuits in an airtight container for up to a week.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 166.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
