The new anzac Biscuit in town

besan anzac

Three batches. That’s how many times I have made these biscuits in the last 5 days. They seemed to disappear secretly behind my back.

It’s the reason they have ended up on here. I wasn’t going to add them but after their overwhelming success how could I not.

And there is something welcoming and reassuring about have homemade treats to offer your family for snacks and lunch boxes. Not only are they delicious, you have the added bonus of knowing exactly what has gone into them. No Palm oil here, No refined Flours, Hello to Reduced refined sugar and a super high fiber and protein content.

The ingredient list is a little more ambitious than the usual Anzac biscuit, but they are healthier and more flavoursome. There’s a caramel note that carries through with the use of the treacle, enhanced again by the coconut palm sugar.

I have used Linseed meal here to boast the fiber and omega 3 nutrition, it also means the biscuits are nut free and therefore preschool friendly. Besan flour, with a high protein and fiber content replaces the usually highly refined plain flour. The protein is also boosted by the addition of pea protein. It’s worth remembering that Besan flour has a slightly acidic flavour when raw but disappears once cooked.

The colour of the Anzac Biscuits are a deep golden which adds to their irresistible appeal.

I hope you enjoy them as much as we have.

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The New Anzac Bikkie

1 cup oats or quinoa flakes
1 cup dessicated coconut
1/2 cup linseed meal
1/4 cup pea protein
1/4 cup besan flour (chickpea flour)
1/2 cup coconut sugar
1/3 cup caster sugar
60g salted butter cubed
40g coconut oil
15g olive oil
2 tbsp treacle
2 tbsp boiling water
1 tsp bicarb soda


Preheat oven to 160C fan forced and line 2 trays with silicone paper.

Combine all the dry ingredients into a bowl and quick a quick mix just to combine.

In a heat proof bowl combine butter, olive oil, coconut oil and treacle. Place in the microwave for 40 seconds or until the mix has melted completely. Stir to mix.

Add the boiling water to the butter/oil mix and then immediately add the bicarb soda, stirring. The mix will bubble up, so once combined and starting to bubble pour into the dry ingredients.

Mix until combined. The mix should be slightly sticky and easily formed into balls without crumbling. If your mix is crumbly add a tsp or 2 of water and mix through. If your mix is too wet add some a handful of oats and wait a few minutes for the oats to soak up some of the moisture.

Roll dessert spoons worth of the mix into balls and place on the baking trays about 3cm apart.

Bake for 15-25 minutes. Leave to cool on the tray.


Besan flour is available form good supermarkets, online, health food shops, and Indian grocers.

Pea protein is available online or at health food shops.

You could also substitute 1cup oats/quinoa for 1 cup of my Simply Toasted Muesli (recipe here)

Coconut oil and linseed meal can be purchased from health shops, online or from most supermarkets. If you don’t have linseed meal use LSA (linseed, sunflower and almond) meal instead.

You can substitute all the flours for a 1 cup of good gluten free plain flour.

115g of melted butter can substitute all the oils. To make this a vegan recipe just use a mix of olive, macadamia oil and coconut oil to the value of 115ml/g.

Don’t have treacle? Add any type of syrup you like, golden, maple, date, apple.

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If your after a few other anzac style biscuits there is a date and chocolate Anzac biscuit recipe here and a Quinoa and ginger one here. All gluten free.


A cut of tea and some biscuits, perhaps a little bit nana but totally satisfying. How do you enjoy yours?


2 thoughts on “The new anzac Biscuit in town

  1. Pingback: Raspberry Frangipane and Apple compote ANZAC crumble | the.krooked.spoon

  2. Pingback: A chickpea & flaxseed twist on ANZAC biscuits {gluten-free} – ~

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