The new anzac Biscuit in town

Three batches. That’s how many times I’ve made these biscuits in the last five days — and somehow, they keep disappearing before I even realize it. That kind of silent vanishing act can only mean one thing: they’re an absolute hit.

Originally, I wasn’t even planning to post this recipe, but after seeing just how much my family (and a few sneaky visitors) adored them, I knew they had to be shared. There’s something so comforting about having a jar of homemade biscuits ready for lunchboxes, afternoon tea, or those late-night snack moments.

What makes these biscuits even more satisfying is knowing exactly what’s in them. No palm oil, no refined white flour, no mystery ingredients — just real, nourishing pantry staples. These Anzac-inspired bikkies have a chewy texture, deep golden color, and a beautiful caramel note thanks to treacle and coconut sugar.

They’re a modern twist on the classic — richer, more wholesome, and full of flavor. The secret? Nutritious swaps like linseed meal for fiber and omega-3, besan flour for protein, and a touch of pea protein for an extra nutritional boost.

Why You’ll Love These Anzac Bikkies

• Healthier and heartier: Packed with fiber, protein, and healthy fats — but still taste like a treat.

• Nut-free: Perfect for school lunchboxes and allergy-friendly homes.

• Caramel flavor with depth: Treacle and coconut sugar bring a natural sweetness and gorgeous color.

• Customizable: Easily make them vegan or gluten-free with simple swaps.

• Batch-friendly: The recipe makes around 20 biscuits, and they store beautifully for the week ahead.

There’s something truly special about a biscuit that bridges comfort and nourishment — and these New Anzac Bikkies do exactly that. They’re golden, chewy, and beautifully caramelized, but with a wholesome twist that makes them feel as good as they taste.

Whether you bake them for a weekend treat, pop them in the kids’ lunchboxes, or enjoy one quietly with a cup of tea, they’ll always deliver that nostalgic satisfaction of homemade goodness.

The beauty of this recipe lies in its balance — traditional flavor meets modern nutrition. You can tweak it to suit your pantry, make it vegan or gluten-free, and still end up with the perfect biscuit every single time.

So next time you’re craving something sweet, skip the store-bought snacks and whip up a batch of these healthy, fiber-rich, nut-free Anzac biscuits. They’re the kind of simple joy that never lasts long in the cookie jar — and for all the right reasons.

What are ANZAC biscuits?

They were created as a token of love and rememberance, as wives and girlfriends baked for the soldiers of the Australian and New Zealand Army Corp (ANZAC) on the front line in World War 1. The biscuits – containing no egg and were made from simple, long-lasting ingredients like oats, golden syrup, flour, sugar, butter, and coconut, they could be shipped long distances without spoiling.

The result is a chewy, caramel-flavored biscuit with a hint of crunch — a perfect balance of texture and sweetness.

Today, ANZAC biscuits are enjoyed year-round — whether in their traditional form or, reimagined with modern, wholesome twists.

Anzac biscuits represent History, Heart and Home all in one bite.

The New Anzac Bikkie Recipe

Prep Time: 5 mins
Cook Time: 25 mins
Servings: 20

Ingredients

• 1 cup (gluten free) oats or quinoa flakes

• 1 cup desiccated coconut

• ½ cup linseed meal

• ¼ cup pea protein

• ¼ cup besan (chickpea) flour

• ½ cup coconut sugar

• ⅓ cup caster sugar

• 60 g salted butter, cubed

• 40 g coconut oil

• 15 g olive oil

• 2 tbsp treacle

• 2 tbsp boiling water

• 1 tsp bicarbonate soda

Instructions

1. Preheat oven to 160°C fan-forced and line two trays with silicone or baking paper.

2. Combine all dry ingredients in a large bowl and mix lightly.

3. In a heatproof bowl, melt together the butter, coconut oil, olive oil, and treacle in the microwave for 40 seconds or until smooth.

4. Add the boiling water to the butter mixture, then quickly stir in the bicarb soda. The mixture will bubble — that’s perfect!

5. Pour the wet mix into the dry ingredients and stir until well combined. The dough should be slightly sticky and easy to roll.

   • If too dry → add 1–2 tsp water.

   • If too wet → add a handful of oats and rest for a few minutes.

6. Roll dessert spoonfuls into balls, place on the trays with 3 cm spacing, and flatten gently.

7. Bake for 15–25 minutes until golden.

8. Allow to cool on the tray before transferring to a jar or container.

Tips and Variations

• Flour Swap: Replace all flours with 1 cup of good gluten-free plain flour if preferred.

• Vegan Option: Replace butter with 115 g total of mixed oils (olive, coconut, or macadamia).

• Treacle Substitute: Use golden syrup, maple syrup, or date syrup for a lighter caramel note.

• Extra Flavor: Add a pinch of cinnamon or a splash of vanilla extract for warmth.

• Protein Boost: Add a spoon of almond meal or hemp seeds for even more nutrients.

Serving and Storage

• Store in an airtight container at room temperature for up to 7 days.

• For longer storage, freeze the baked biscuits for up to 2 months — thaw at room temp before serving.

• Enjoy them with a cup of tea, coffee, or hot chocolate for the ultimate cozy snack moment.

FAQ

Can I make these without pea protein?

Yes — just replace it with more oats or linseed meal.

Are these gluten-free?

If you use gluten-free oats or quinoa flakes, yes!

Why use treacle instead of golden syrup?

Treacle gives a deeper, more complex caramel flavor and pairs beautifully with coconut sugar.

Can I make them crispier or chewier?

Bake longer for crispier edges, or slightly underbake for chewy centers.

The New Anzac Bikkie

Servings 20

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Ingredients

• 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
• 60 g salted butter cubed
• 40 g coconut oil
• 15 g olive oil
• 2 tbsp treacle
• 2 tbsp boiling water
• 1 tsp bicarb soda

Instructions

• 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.

Notes

• 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.

If your after a few other ANZAC style biscuits

Date and Chocolate Anzac Biscuit

Quinoa and Ginger Anzac