Gluten Free Anzac Biscuits

Ingredients

• 100 gbutter
• 90 ggolden syrup
• 250 gWholesome Breadmix
• 125 gbuckwheat groats
• 60 gcoconut
• 80 gbrown or coconut sugar
• 1 teaspoonbaking soda
• 2 tablespoonsboiling water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C fan-bake.

2. 2

   Melt butter

   Warm the butter and golden syrup together in a pot over low heat until melted.

3. 3

   Mix dry ingredients

   In a bowl, combine the Wholesome Breadmix, buckwheat groats, coconut and sugar.

4. 4

   Dissolve soda

   Stir the baking soda into the boiling water in a small cup until dissolved.

5. 5

   Combine mixture

   Add all the ingredients together and mix well.

6. 6

   Shape the biscuits

   Roll the mixture into balls and arrange them on a lined baking tray, leaving room for them to spread. Gently flatten each one with the back of a spoon.

7. 7

   Bake until golden

   Bake for 12–15 minutes, until golden.

8. 8

   Store biscuits

   Keep the biscuits in an airtight container.

What are Anzac biscuits?

Anzac biscuits are associated with Australia and New Zealand and are traditionally made with pantry ingredients such as oats, coconut and golden syrup. This version uses a gluten-free bread mix and buckwheat groats in place of the usual wheat-based ingredients.

Golden syrup and butter provide the sweet, rich base, while coconut and buckwheat bring a toasty flavour and varied texture. The simple method makes this a practical bake for a home kitchen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 6g protein, 114g carbs, 32g fat.

The golden syrup, sugar and bread mix contribute most of the carbohydrates, while butter and coconut account for much of the fat. Buckwheat and the bread mix provide some protein, though the amount depends on the bread mix used. Pair a biscuit with yoghurt or milk and fruit for a more balanced snack.

The role of each ingredient

Bread mix: the 250 g of Wholesome Breadmix forms the main dry base. As blends differ, use the named mix if you want to follow the recipe as written.

Buckwheat and coconut: groats add a firm, nutty bite, while coconut brings sweetness and a tender chew. The recipe does not specify a particular cut of coconut.

Golden syrup: melted with the butter, it helps bind the mixture and gives the biscuits their characteristic caramel-like sweetness.

Melt the syrup gently

Low heat is enough to melt the butter and golden syrup together. Stir as needed and take the pot off the heat once the mixture is combined; there is no need to boil it.

Dissolve the baking soda in the boiling water separately, then add it with the other ingredients. This helps distribute the raising agent through the mixture.

Shape for even baking

Roll the mixture into balls, then flatten each one gently with the back of a spoon. Keeping the biscuits similar in size helps them bake at a similar pace.

Leave space between them on the tray because they spread in the oven. If the tray is crowded, bake in batches rather than squeezing them together.

Look for golden edges

Bake at 180°C fan-bake for 12–15 minutes, checking towards the shorter end of the range. The recipe’s visual cue is a golden colour.

The biscuits may feel delicate when first out of the oven. Let them settle on the tray before moving them so they have a chance to firm up.

Serving and pairing

Serve the biscuits plain with tea, coffee or a glass of milk. Their syrupy sweetness also pairs well with unsweetened yoghurt or fresh fruit.

For a more substantial snack, add a source of protein alongside the biscuit rather than increasing the sweet toppings.

Recipe notes & tips

• Line the baking tray before shaping the biscuits so it is ready to use.
• Use low heat to melt the butter and golden syrup without letting them boil.
• Measure the balls evenly to help them bake at the same rate.
• Leave gaps between biscuits to allow for spreading.
• Check the biscuits at 12 minutes and use their golden colour as the cue to take them out.
• Let the biscuits firm up before transferring them from the tray.

Variations

• Choose the sugar: use brown sugar for a deeper flavour or coconut sugar as the recipe allows.
• Adjust the coconut: use the coconut cut you have, bearing in mind that finer coconut can change the texture.
• Add a chocolate finish: once cool, drizzle with melted chocolate.
• Serve with fruit: pair a biscuit with sliced apple or berries for a fresh contrast.

Common mistakes to avoid

• High melting heat: the syrup mixture can catch; melt the butter and syrup gently over low heat.
• Crowded tray: biscuits may spread into one another; leave space or bake in batches.
• Uneven shaping: biscuits can finish at different times; make the balls similar in size.
• Overbaking: the biscuits can become too firm; check from 12 minutes and remove when golden.
• Moving them too soon: warm biscuits may break; let them settle on the tray before transferring.

How to store

Once cool, store the biscuits in an airtight container. The recipe does not specify a storage duration; for best texture, keep them sealed and eat within several days. If they soften, briefly warm them in a low oven and allow them to cool before serving.

Frequently asked questions