Well Nourished | Healthy Anzac Biscuit Recipe (2024)

April 19, 2013 | After School Snacks, Baked Sweets, Healthy Lunchbox

This is my healthy take on the traditional Anzac biscuit – it’s simple, full of nutrition and a perfect nut free lunch box filler. The nourishing whole grains improve nutrient values and the seeds pack in protein, minerals, and good fats. Cinnamon is wonderful for stabilising blood sugars as well as adding a lovely flavour. Also, check out my gluten, grain and dairy-free version, I promise you it’s just as good!

I recommend that you taste the uncooked batter to see if you think it is sweet enough before baking. If not, add the extra rapadura or brown sugar, dried fruit or even cacao nibs. You want to keep the sugar content as low as possible, but you also want your kids to like them enough to enjoy eating these delicious, nourishing treats.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Nourishing Anzac biscuit

Prep 15 minutes minutes

Cook 20 minutes minutes

Total 35 minutes minutes

Serves: 15 biscuits

A delicious, quick and super nourishing take on the classic. This is one of the most popular sweet treats here at Well Nourished!

Ingredients

100 g butter
85 g rice malt syrup or honey (¼ cup)
1 tsp bicarbonate of soda
30 g coconut sugar or rapadura (¼ cup) this is optional if you need extra sweetness
60 g wholemealspeltflour (½ cup)
50 g desiccated coconut (½ cup)
115 g rolled oats (1¼cup) see gluten-free below
70 g mixed seeds (½ cup)ground (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or almond meal
30 g sesame seeds (¼ cup)
1 tsp ground cinnamon

Optional extras

1 tbsp dried fruit
1 tsp dulse flakes
1-2 tsp ground ginger
1 tbsp cacao nibs

Method

Pre-heat the oven to 180℃/350°F (fan forced) and line a large biscuit tray with baking paper.
In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together. If it feels a bit dry, add a tiny bit of water to bring them together.
With wet hands squeeze the mixture into approximately golf sized balls, press between your palms to flatten slightly and place well apart on the baking tray (they spread).
Bake until golden (approximately 10-20 minutes).
The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
Cool, undisturbed on the tray (they will harden as they cool).

Thermomix Method

First, grind your seeds, 10 seconds, speed 8. Set aside.
Now melt your butter and syrup/honey, 1 minute, temp. 90, speed 3.
Add the bicarb and mix 10 seconds, speed 3.
Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
Roll and bake as per above method.

Store

Store in an airtight container in the fridge or freezer.

Variations

Gluten and grain-free

Replace the oats withquinoa flakes and spelt flour withbuckwheat or a gluten-free flour.You may have to adjust the amounts so that the mixture is sticky and moist but able to be squeezed into balls (with wet hands). Just keep adding more quinoa and gluten-free flour until it feels right.

Dairy-free

Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). You may need to adjust the oil quantities slightly so the dough holds together.

Vegan

Choose the dairy-free variation and rice malt syrup as your sweetener.

Coconut-free

Replace the coconut with more ground seeds.

Sesame-free

Replace the sesame seeds with sunflower seeds.

Fructose friendly

Choose rice malt syrup as yoursweetenerand omit the rapadura.

Make an Anzac slice

Press this mixture firmly into a small slice tin lined with baking paper. Allow to cool fully and chill in the fridge before slicing (to get a crumb free slice).

Chocolate chip Anzacs

If I know I have fussy guests for morning tea, I often press a piece of dark chocolate onto the top of the flattened biscuit dough. This usually gets fuss pots over the line!

Time-saving Tip

I use a lot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are so amazingly nutritious. For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters. So instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren't a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container (a jar is good).

I love to receive feedback - post yours in the comments below. Do you have an ANZAC day family tradition?

"I have made your nourishing Anzacs several times now and my grandmother wants me to write out the recipe for her...she's 87 and has been baking for over seven decades, so I think that's a huge compliment!" Rachael, QLD

Course: Snack

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Reader Interactions

103 Comments

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Nicole says
Wow Georgia, these look amazing. What a great idea – I will bake these on Thursday with the help of my 3 little people.
Yum – thanks for sharing and I love the variations. Great idea.
April 22, 2013

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Tracey says
Made these quick and easy biscuits today, so yummy. A new addition to my kids lunch boxes. Jorja had the muesli parfait today for breakfast with your museli that she made last night and loved it. Madi wanted one to but we didn’t have enough yoghurt so she ate Jorja’s remains (she was desperate to try it as it looked sooo good)
May 21, 2013

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- Georgia Harding says
  Glad you like them Tracey. Remember you can freeze them in snap lock bags and pop straight from the freezer to the lunch box. By morning tea they are ready to munch. Also try the macadamia version during the holidays – my kids favourites!
  May 21, 2013
  
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Georgia Harding says
THERMOMIX method. Grind the seeds for a few seconds on speed 8. Set aside. Add the butter and honey or rice syrup and melt for 2 mins, temp 90, on speed 2. Add the bicarb and mix for a few seconds. Add the rest of the ingredients, mix on reverse, speed 2 until all combined.
June 19, 2013

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Penny says
Great recipe, with an added bonus. After I’d shaped them the biscuits, I massaged the mix sticking to my hands in, and then rinsed off with warm water. Now my hands feel great! Must be all the nice oils and honey…
July 13, 2013

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- Georgia Harding says
  I do the same thing! Takes feeding your skin to a new level! G x
  July 13, 2013
  
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Jo says
I followed the recipe, even added a little more flour bc it felt too moist, but they still spread way too much and totally stuck to the baking paper 🙁 cant think what I did wrong!
February 23, 2014

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- Georgia Harding says
  Hi Jo, I’m really sorry but I just don’t know what to suggest. I’ve made this cookie more than any other and I’ve never encountered a problem. Sometimes with whole grain ingredients, you do need to improvise a little (like you have) as one whole meal flour can differ from another and affect the moisture levels. I also only work off gram measurements as cup measures can vary. If you are using cups, perhaps try weighing your ingredients next time, only thing I can suggest – sorry I can’t help more. G x
  February 23, 2014
  
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- Georgia Harding says
  Hi Jo (again) – think you may have jinxed me. I’ve just baked a batch of Anzacs as I do every few weeks and they are much flatter than normal (but haven’t stuck and are still delicious). The only difference is I probably rolled them marginally bigger than normal. Gee whole food baking is frustrating! Anyway here’s the batch…
  February 23, 2014
  
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  - Uma says
    Hey, ran out of butter looks like. Can I use coconut oil instead?
    February 10, 2022
    
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    - Well Nourished Team says
      Hi Uma, you can replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). You may need to adjust the oil quantities slightly also the dough holds together.
      February 14, 2022
      
      Reply
- Georgia Harding says
  Hi Jo (again) – think you may have jinxed me. I’ve just baked a batch of Anzacs as I do every few weeks and they are much flatter than normal (but haven’t stuck and are still delicious). The only difference is I probably rolled them marginally bigger than normal. Gee whole food baking is frustrating! Anyway here’s the batch…
  February 23, 2014
  
  Reply
- Georgia Harding says
  Hi Jo (again) – think you may have jinxed me. I’ve just baked a batch of Anzacs as I do every few weeks and they are much flatter than normal (but haven’t stuck and are still delicious). The only difference is I probably rolled them marginally bigger than normal. Gee whole food baking is frustrating! Anyway here’s the batch…
  February 23, 2014
  
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Georgia Harding says
Hi Jo, I’m really sorry but I just don’t know what to suggest. I’ve made this cookie more than any other and I’ve never encountered a problem. Sometimes with whole grain ingredients, you do need to improvise a little (like you have) as one whole meal flour can differ from another and affect the moisture levels. I also only work off gram measurements as cup measures can vary. If you are using cups, perhaps try weighing your ingredients next time, only thing I can suggest – sorry I can’t help more. G x
February 23, 2014

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Rebecca says
Hi there, these look great. What would you suggest using instead of butter to make them dairy free?
March 6, 2014

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Georgia Harding says
Hi Rebecca. Ghee would be best or you could try coconut oil, G x
March 6, 2014

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Beck Emerson says
See Also
Easy Australian Pavlova Recipe - Wandercooks The Best Anzac Biscuits Recipe (Chewy Or Crunchy)Easy Milo biscuits recipe (Australian cookies)Anzac Biscuits Cookie Recipe - Fantastic Fun & Learning
I made these tonight and they have turned out great! I had previously made 2 other attempts and they had spread really thin (but were still delicious). I think the difference for me tonight was that I weighed the ingredients instead of using cup measurements … Perfect! Thx for the awesome recipes 🙂
April 6, 2014

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- Georgia Harding says
  That’s great Beck, you’re very welcome. Yes I include cup measures because I’ve found people just ask me for them if I don’t. But it is never as accurate, especially in baking. SO please you’ve had success. G x
  April 7, 2014
  
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carla says
Just curious, when using sunflower seed meal (either on its own or mixed with pepitas) have you had these turn green on cooling? I did, (with another recipe for different biscuits) and I read somewhere that you need to balance the bicarb with lemon juice…
April 27, 2014

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- Georgia Harding says
  Hi Carla, personally haven’t had this problem. The batch in the photo on the post were made with the seed mix. Having said that it wouldn’t hurt at all to add a little lemon juice with the bicarb if you like. G x
  April 27, 2014
  
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jenny says
Georgia I’m guessing you soak the seeds before grinding?
July 18, 2014

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- Georgia Harding says
  Hi Jenny, I do the best I can with the time I have. My preference is always activated nuts and seeds but my family and I do have cast iron guts; so if all I have is raw nuts, then that’s what I use. G x
  July 18, 2014
  
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Lu says
Was really looking forward to these as I have been looking for a healthy Anzac recipe for a while. Meticulously weighed the ingredients and everything and they still wouldn’t stick together when rolling 🙁 Hopefully next attempt will be more successful.
January 8, 2015

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- Georgia Harding says
  Hi Lu. Hmm. I’ve always found these very forgiving and never had an issue at all. I’d suggest to make sure your hands are very wet when rolling, even add a little water or extra syrup to the mix if it is dry. Let me know how you go. I know a lot of people make these regular so anyone reading this feel free to offer your thoughts! G x
  January 8, 2015
  
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- Tracy says
  I had the exact same problem Lu!! Just wouldn’t stick. ☹ I wish I had of read this comment before trying to bake them! The crumble I ended up making (as they fell part when I tried to put them on the cooling rack) was still pretty yummy. Ah well, there’s always next time! ?
  April 25, 2020
  
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- Sophie Hatch says
  I love this site and cook from it weekly. I had the same problem though, I weighed everything out but I also had to sub butter with coconut oil and macadamia oil and used Gluten Free Oats so maybe this was why but mine turned into a delicious crumble topping.
  April 26, 2020
  
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Shoana says
I have made 2 batches of these just before school went back.The first batch I used cup measures and they spread practically into one cookie on the tray. The 2nd batch I measured everything and they were much better. Hardly any spreading at all. They are really good and the kids love them.
Thanks G
Shoana
January 28, 2015

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- Georgia Harding says
  Hi Shoana, yes weighing with baking is alway best, especially with whole grains. Glad you and the kids like them, G x
  January 28, 2015
  
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Rose Ildiko says
It’s taken me a while to realise something has been a little off with my baking, especially since making the switch from sugar. I blamed it on the flour, but now I know it’s the baking soda making my baking a little bit after-tastey-bitter. Especially with this recipe. I have tried reducing the amount of baking soda, but now I just make the biscuits without any. Texture wise they’re no where near as nice, but at least the flavour is better. Any other suggestions to combat this bitter after-taste?
March 9, 2015

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- Georgia Harding says
  Okay I think this link will explain it all – especially since cutting sugar as it neutralises the acid G x http://everydaylife.globalpost.com/ingredients-counteract-bitter-taste-baking-soda-42490.html
  March 10, 2015
  
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  - Rose Ildiko says
    You’re a legend. Thanks so much. Will give this a try next time!
    March 10, 2015
    
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Coeliac Mum says
As the mother of a coeliac, the ‘gluten free oat’ gets my attention everytime. Oats are naturally gluten free BUT a coeliac body may in fact treat oats in the same way as gluten as it may not recognise the difference. It is still unadvisable to use oats for the coeliac although if just gluten free as a choice it is fine.
April 17, 2015

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- Georgia Harding says
  Thanks for your comment and this is the very reason I have also included quinoa flakes as a gf substitution. I have a few friends with coeliac – one doesn’t tolerate uncontaminated oats the other two can. However I agree it is best to be on the safe side and will update this recipe accordingly G x
  April 18, 2015
  
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Sally says
Always have a batch of these in the freezer for school lunches – thank you, we all love them
April 18, 2015

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- Georgia Harding says
  Glad you like them Sally G x
  April 18, 2015
  
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Sam says
Staple in our house, thanks
April 18, 2015

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- Georgia Harding says
  You’re welcome Sam G x
  April 18, 2015
  
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Fiona says
I love these biscuits Georgia and have made them on numerous occasions. The most enjoyable part is being able to taste each and every ingredient in the biscuit coz it’s not being masked by processed sugars and grains. Thank you for sharing this and all your other beautiful recipes…….
April 18, 2015

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- Georgia Harding says
  Thanks for your lovely comment Fiona, glad you enjoy them G x
  April 19, 2015
  
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Kathryn says
These are awesome! Just made a batch this afternoon – not sure that there’s going to be enough left to bother freezing! They were a big hit. So easy to make & so delicious! Had to try to stop myself eating the mixture while I was waiting for the first tray to finish cooking. Thanks for a fantastic recipe! These will be my go-to cookie recipe from now on!
April 18, 2015

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- Georgia Harding says
  Ha ha! Yes I’m a fan of the dough too. Really glad they were a hit Kathryn G x
  April 21, 2015
  
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Lina says
My son and I are trialling gluten free and would love to make these. Just checking though, are rolled oats not gluten free? Great recipe Georgia.
April 21, 2015

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- Georgia Harding says
  So oats, although GF are processed with gluten contaminated grains so it advised to avoid them and use the Quinoa flakes and GF flour (see GF variation to the main recipe). I often make these with rolled quinoa and they are still really delicious and Anzac-y. Enjoy G x
  April 21, 2015
  
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  - Lina says
    Saying good bye to oats for a couple of weeks then I suppose. Made these yesterday using quinoa flakes, arrowroot and cornflour (that is the only gf flour I had). Turned out superb. Really hard to stop at 1 !! Thank goodness they’re healthy.
    April 23, 2015
    
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    - Georgia Harding says
      So glad you liked them, thanks for the feedback. I made the GF version yesterday too. Cant decide which I prefer G x
      April 24, 2015
      
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Sarah says
Thanks for the recipe, however mine burnt. I baked them on a tray with baking paper, middle rack, thirteen minutes. Any tips?
April 25, 2015
See Also
25+ Australia Day Recipes

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- Georgia Harding says
  Oh no. Because I offer many variations and ovens can vary enormously, you will just need to cook for less time. I’ve lived and cooked in 7 houses (in 8 years – mad, I know), and in each house I have had to adjust cook times dramatically. I’m sorry but I just can’t account for this. I’d check after 5 minutes in your case and ever couple of minutes on G x
  April 26, 2015
  
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tracey says
These were delicious thank you for the recipe! Although I didn’t like the sesame seeds in them, could I just leave them out next time? I also almost burnt them even though they were only in for 10 minutes!
April 25, 2015

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- Georgia Harding says
  Your welcome and yes just leave the sesames out next time Tracey, they’ll be fine without or you can increase the coconut a little. G x
  April 26, 2015
  
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Anna says
So delicious! Mine also probably needed less than 10 mins, but my oven always seems a bit hot. I made 2 batches, the first with rice malt syrup, but hubby complained that they didn’t have that real golden syrupy flavour (the kids loved them, they were none the wiser). We are fructose free in this house, so no golden syrup or brown sugar for us, so the second batch I made with a cup of dextrose, which I made into a caramel first and then followed the rest of the recipe. So delicious, I think hubby will be happy with these!
April 26, 2015

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- Georgia Harding says
  Great improvisations, thanks for sharing and really glad you like them Anna, G x
  April 30, 2015
  
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Leanne says
Just got around to making these in my new Thermomix and they are so yummy and so easy to make. Thank you for all your recipes (and for recommending the Thermomix)
October 27, 2015

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- Georgia Harding says
  Yay Leanne – glad you are enjoying the biscuits and the TMX. The more you use it you’ll wonder how you got by without it. Such a great appliance G x
  October 27, 2015
  
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Tobi says
Just made a batch of these and once again your recipe has not disappointed. It worked perfectly and the kids loved them. And after learning more about Pepitas from your post, I managed to ground some in my small processor (mixed with LSA). From now on I’m going to try and sneak some Pepitas into most of my baking.
October 29, 2015

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- Georgia Harding says
  So glad they your kids liked them – mine love them too. Yes great idea to include pepitas when you can. Such a great nutrient boost G x
  October 30, 2015
  
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Katie J says
These worked beautifully. Loved the addition of ginger.
November 7, 2015

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- Georgia Harding says
  Thanks Katie, I love ginger too G x
  November 8, 2015
  
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Ani says
Just wondering do you soak your pepitas before grinding?
December 16, 2015

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- Georgia Harding says
  Ani I try to activate (soak and dehydrate) all of my nuts and seeds. So mostly they are, but I don’t stress if I haven’t G x
  December 16, 2015
  
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Charlotte Kofoed says
These look lovely. I’ve just baked them, just a couple of differences. I did use the traditional golden syrup (a no-no I realise, but it was all I had in the cupboard, so was making do) and I mashed a small banana and added it to the mix as it wasn’t quite gluey enough. The difference with the banana I found is that the cookies don’t spread quite so much, so you can flatten them more. They are cooling now and look great, I can’t wait to try one.
April 30, 2017

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- Georgia Harding says
  Great variations, thanks for your contribution, love it Charlotte G x
  May 2, 2017
  
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Colin says
Hi Georgia
Just came across this recipe. It turned out nicely, except that the biscuits were too crumbly…Would adding a bit more honey be the solution? I didn’t add any sugar to the recipe. Regards Colin…
February 25, 2018

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- Georgia Harding says
  Hi Colin. Yes you could add more honey or butter – I also use very wet hands to roll the biscuits so that might help too. Also bare in mind the longer they cook, the less chewy and the more crunchy they become so perhaps reduce the cook time too. Hope this helps!
  February 27, 2018
  
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Holly says

Hi Georgia, these look great, just wondering if you have any thoughts on whether I could make it as a slice instead and just cut into “bars” whilst warm? Needless to say I’m a lazy baker!
March 4, 2018

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- Georgia Harding says
  Ha ha – me too. I think if you pressed them really firmly into a tin (with wet hands) it should be fine. Enjoy G x
  March 8, 2018
  
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Melissa Laragy says

These are delicious! The family keep asking me to make more.
May 2, 2018

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- Georgia Harding says
  Fabulous, so pleased they love them Melissa. Thanks so much for your feedback and for rating the recipe G x
  May 7, 2018
  
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Mandy says

Thankyou Georgia, my kids loved baking these and eating them. They’re now on my favourites list!
It’s been great ‘meeting’ you through TWC, and learning so much from you about nourishing my family well. I’m grateful
July 9, 2018

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- Georgia Harding says
  Hi Mandy, so thrilled you all enjoyed them. Hope you continue to try and love more of my recipes too! Appreciate your feedback and the rating too G x
  July 11, 2018
  
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Tereza says
Hi Georgia,
I baked these for first time, so I weighed the ingredients. I used coconut flour instead of wholemeal flour and instead of ground mix seeds I used macadamia nuts. I had to use water on my hands every time i was rolling the mixture. But when i placed it and tried to flatten it always fell apart. So i stopped rolling the mixture and I was flatting it in my hands, but after i took it out from the oven then it fell apart as well.
Do u have any idea what i was doing wrong?
July 30, 2018

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- Georgia Harding says
  Hi Tereza. Yes, the problem is that you’ve used Coconut flour. You can’t substitute coconut flour directly for any other flour. It absorbs massive amounts of liquid so the recipe always needs to be heavily adjusted (so way less coconut flour or way more liquid). For example some muffins I make using coconut flour use 2 tablespoons of coconut flour and 5 eggs (plus butter and honey) for 12 muffins.
  I haven’t made this recipe myself with coconut flour but I would reduce to 1 tbs max. at a guess. Coconut flour is not an easy flour to work with when subbing out ingredients.
  I hate food wastes so you could perhaps crumble what you have baked and use on top of some yoghurt or stewed fruit for a sweet treat. G x
  July 30, 2018
  
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  - Tereza Malkrabova says
    Hi Georgia,
    thank u very much for your reply. I havent been on your page for long time, so I havent seen your reply.
    I just found out the other day there must be something about the coconut flour. I was making cookies and i substitute with coconut flour and they completly fell apart again.
    So thank u for your answer, it gave me energy for trying again.
    October 8, 2018
    
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    - Georgia Harding says
      You’re welcome. You should have received the reply via email too (but sometimes yahoo and hotmail accounts do direct them to junk/spam) so that may be why you didn’t receive it. G x
      October 8, 2018
      
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Jodi says

Thank you for another great recipe Georgia! I love knowing that my children are getting nourishment out of their treats that they enjoy and keep asking for more. X
August 9, 2018

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- Georgia Harding says
  Thanks Jodi – so thrilled you are enjoying my recipes. Yes I try to pack as much nourishment into them as possible. Thanks for the rating too G x
  August 12, 2018
  
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Hayley fisher says
Hi Georgia,
Could I use coconut flour instead and would it be the same amount?
Hayley
September 27, 2018

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- Georgia Harding says
  Hi Hayley. Coconut flour doesn’t sub directly with other flours (it needs way less flour and much more liquid). It’s a tricky flour to work with and best to follow recipes specifically designed to suit it. Sorry G x
  October 3, 2018
  
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Deborah A says

These are great! I enjoy the flavour of the seeds, but they lack the traditional ANZAC flavour. Not as healthy but I drizzled a little golden syrup over them before cooking (it caramelised – yum!) but will use GS instead of honey next time for more authentic flavour.
With oats, flaxseeds, and an addition of brewers yeast these would be great lactation cookies!
February 23, 2019

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- Georgia Harding says
  Glad you enjoyed them Deborah, yes the flax and yeast would make them great location cookies. Georgia x
  February 24, 2019
  
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Amber says

This is a quick, easy recipe. Delicious results. Allow lots of room for spreading – you really need 2 trays.
For anybody thinking about stirring in chocolate chips at the end like I did, know that they will melt & mix in! Still delicious result but not what I was going for. I thought they might melt a little but the mixture is still warm enough after adding dry ingredients to completely disperse them with even minimal stirring.
I think I’m going to be making variations on these A LOT.
March 4, 2019

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Laura says
Hi Georgia,
Cant wait to try these, could you use chia seeds in replace of the sesame seeds?
Thx
Laura
March 26, 2019

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- Georgia Harding says
  Yes no worries at all Laura, enjoy G x
  April 3, 2019
  
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Meghan says
Awesome to make and eat. My daughter devoured 3 straight away!. Will be making them again for sure.
April 23, 2019

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- Georgia Harding says
  That’s so great Meghan, thrilled you both loved them G x
  April 24, 2019
  
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Kath says
Great crunch, perfect Georgia. Thank you for the recipe. ?
April 25, 2019

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- Georgia Harding says
  You’re so welcome Kath G x
  May 4, 2019
  
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Jacki says

Great recipe thanks, I used Nuttlex instead of butter as we are dairy free and they turned out perfect! my 5 year old has just scoffed on and is asking for more!
April 29, 2019

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- Georgia Harding says
  Brilliant Jacki, thanks for your feedback and for rating the recipe too Gx
  May 4, 2019
  
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Rebecca says
hi Georgia, would almond or sunflower meal work ok instead of the spelt? Same amounts? Going to include it in our homeschooling tomorrow 🙂
April 23, 2020

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- Georgia Harding says
  Hi Rebecca, sorry for the delay coming back to you. This week has escaped me!! Yes, they should both be fine as a more of less direct sub. If it feels a bit wet, add a little more dry G x
  May 2, 2020
  
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Kirsty says

Made these exact as recipe above, used coco oil, almond flour – did not stick together at all …. very crumbly
April 25, 2020

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Paula says

I make these every month at least, love them, so delicious
April 26, 2020

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- Georgia Harding says
  So glad they are a staple for you Paula G x
  May 2, 2020
  
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Debbie Geelhoed says

These are delicious! I made them for treats in my daughters lunchbox but I cant stop eating them!
May 19, 2020

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- Georgia Harding says
  Ha ha – I often have the same problem Debbie. So glad you enjoyed them and thanks for the 5?rating too G x
  May 20, 2020
  
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- Georgia Harding says
  Ha ha, I know the feeling Debbie. So glad you both enjoy them G x
  May 25, 2020
  
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Aly says

Thank you Georgia!
I’ve been looking for a nourishing Anzac for my dairy free son! I used coconut oil and pushed it into a slice tin as I wasn’t sure it would hold as biscuits (not rolling together probably because of oil) and it is perfect!
September 21, 2020

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Carolyn says
Love these, thanks! Love the time saver suggestion to store extra ground seed mix – how long will it keep it in the fridge?
August 21, 2021

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- Georgia Harding says
  Kept very airtight and in the fridge you should get a good month or so (longer again in the freezer) G x
  August 23, 2021
  
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Mai says

This was so delicious and so nutritious with all the seeds hidden inside!
I made two batches over 2 days and kids got bored of it 😉 I though still enjoy these so much and never feel bored of taste so been snacking but wondering how long I can keep it without freezing? If not long then I know to freeze them next time when I make a big batch..
I misread and kept in Pantry for few days already…
Anyway, Thanks Georgia for another amazing recipe!
April 29, 2022

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- Well Nourished Team says
  So glad you enjoy the recipe Mai 😊
  April 29, 2022
  
  Reply
Cass says

I’ve been making this recipe on repeat for years – it’s a family fav in our house. I double batch and store cooked biscuits in the freezer for lunch boxes – great from frozen too
April 25, 2023

Reply
- Well Nourished Team says
  Hi Cass, so happy to hear you love this biscuits!
  April 25, 2023
  
  Reply

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Well Nourished | Healthy Anzac Biscuit Recipe (2024)

FAQs

What to use instead of golden syrup in Anzac biscuits? ›

Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).

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What makes Anzac biscuits crunchy or chewy? ›

Chewy Anzac biscuits: cooking time is the key

The good news is you don't need to tinker with the ingredients to get the texture you prefer, only the cooking time. Just as with chocolate brownies, variations in cooking time can mean the difference between a chewier or firmer Anzac biscuit.

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Why are my Anzac biscuits not flat? ›

So, make sure you roll and bake the mixture as soon as possible after mixing to make rolling and flattening of the biscuits easy. If it does get a little dry you can just mix in another tablespoon or two of water to help make it a little more pliable before shaping. Leave enough room between biscuits for spreading.

Why is my Anzac biscuit mixture dry? ›

Texture - The biscuit dough has to be just right. If while mixing, you feel that the dough is too dry and crumbly and you are not able to shape it into rounds, add more liquid (this can be either in the form of a tablespoon of melted butter or just a tablespoon of boiling water).

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Can you use honey or maple syrup instead of golden syrup in Anzac Biscuits? ›

Anzac biscuits also traditionally use golden syrup, but it seems as if it is a little harder to find here than it is in Australia and New Zealand. So, I switched it out and used Honey instead. If you would like to use Golden Syrup then by all means go ahead - it is a 1:1 swap.

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Can you substitute honey for golden syrup in Anzac biscuits? ›

The cookies contain a combination of light brown sugar and golden syrup (or corn syrup). The combination helps to give the cookies structure with a slightly chewy texture. The golden syrup can be substituted and you could use (liquid/runny) honey or agave syrup.

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What did the soldiers mix the Anzac biscuits with? ›

A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus eggs were scarce. The binding agent for the biscuits was golden syrup or treacle.

Why are my Anzac biscuits too soft? ›

If you under bake these, they'll be soft; if you over bake, they'll become a little harder, although they shouldn't become like rocks, as they'd burn first. I'm sure you'd notice that! ??? If your Anzacs spread, your butter was too warm. Chill them for at least 30 minutes before baking, and this should help.

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Why are Anzac biscuits so good? ›

It's a combination of caramelising sugar, toasting oats and coconut, and browning butter, and it is completely and utterly irresistible. And while you're at it, these biscuits lend themselves beautifully to experimentation – some dried tropical fruit, a dunk in chocolate, or a dash of maple syrup would be perfect.

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What is a substitute for bicarb soda in Anzac biscuits? ›

If you don't have bicarbonate of soda, you could substitute baking powder - you'll need to double the amount. Golden Syrup - this is a staple in Aussie homes. There really isn't a substitute for golden syrup in Anzac Biscuits as it's used to bind the dough (in place of eggs).

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Why are Anzac biscuits called Anzac? ›

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

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Why are my Anzac biscuits bitter? ›

I think if the biscuit is crunchy it has been cooked too long and gets a little bitter. When it is soft and chewy it is super sweet and moreish. I love it when they get stuck to your teeth. If you are like me and love a chewy Anzac biscuit, bake for 10-12 minutes until only lightly golden on the edges.

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How do you keep biscuits moist? ›

We've got a clever trick that will keep your biscuits soft and chewy for longer. The solution is as simple as putting the biscuits in an airtight jar along with a small piece of bread (no more than half a slice). If you don't have an airtight jar, a zip-lock bag also works well.

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How do you add moisture to biscuits? ›

Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist. Baking soda neutralizes some of the yogurt's acidity, helping the biscuits to brown.

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Is there an American equivalent to golden syrup? ›

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

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Can I use honey instead of syrup in biscuits? ›

Honey's lower pH levels mean that the bicarb in the mix will be better activated than it would with golden syrup. This means a lighter biscuit, with a less “chewy” result. To maximise the chewiness of honey Anzac biscuits, bake at 150 degrees until they are lightly golden – don't overcook.

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Can I use maple syrup instead of golden syrup? ›

Yes, maple syrup can be used instead of golden syrup in many recipes, however this will result in a slightly different flavour. Golden syrup and maple syrup are generally substituted in a 1:1 ratio, however you may choose to use slightly less maple syrup to maintain texture and consistency.

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Can you swap honey for golden syrup? ›

2. Honey. As with maple syrup, honey will work as a 1:1 substitute for golden syrup.

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Well Nourished | Healthy Anzac Biscuit Recipe (2024)

Nourishing Anzac biscuit

Ingredients

Optional extras

Method

Thermomix Method

Store

Variations

Gluten and grain-free

Dairy-free

Vegan

Coconut-free

Sesame-free

Fructose friendly

Make an Anzac slice

Chocolate chip Anzacs

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I love to receive feedback - post yours in the comments below. Do you have an ANZAC day family tradition?

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FAQs

What to use instead of golden syrup in Anzac biscuits? ›

Why are Anzac biscuits called Anzac? ›

References