Anzac Biscuits

Low FODMAP Anzac Day Biscuits
Serves: 15
Prep: 15 minutes
Cook: 15 minutes

ANZAC day is a special time of year where New Zealanders and Australians gather to celebrate our war heroes, and the soldiers who have dedicated their lives to protecting us. In honour of them here is a delicious low FODMAP ANZAC biscuit. It’s soft and chewy with yummy hints of sunflower seeds and coconut. Enjoy!

 
ingredients

Dairy-free spread OR butter

100 g 3.5 oz

2½  Tbsp golden syrup

42 g 1.5 oz

½ cup brown sugar

100 g 3.5 oz

1 Tbsp boiling water

20 g 0.7 oz

1 tsp baking soda

4 g 0.1 oz

½ cup + 2½  ½ cup + 3  Tbsp gluten free plain flour

95 g 3.4 oz

½ cup + 2½  ½ cup + 3  Tbsp dried desiccated coconut

55 g 1.9 oz

¾ cup rolled oats

75 g 2.6 oz

Tbsp sunflower seed or pumpkin seeds

36 g 1.3 oz

1 tsp chia seeds

3 g 0.1 oz

2½  Tbsp boiling water

40 g 1.4 oz

Method

  1. Preheat the oven to 170ºC/340ºF bake function. Line two baking trays with baking paper. 

  2. Melt the dairy free spread (or butter), golden syrup and brown sugar in a medium sized saucepan over medium low heat. Stir occasionally. Then remove from heat. 

  3. Dissolve the baking soda in 1 Tbsp of boiling water. Then mix through syrup in the saucepan. The mixture should go golden and frothy.

  4. Add the gluten free plain flour, dried desiccated coconut, rolled oats, sunflower seeds (pumpkin seeds) to the saucepan. To stop the biscuits going crumbly, mix the chia seeds with remaining boiling water in a small cup. Once they go gooey, add them to the saucepan. 

  5. Mix the ingredients until well combined.  

  6. Using a tablespoon or dessertspoon, scoop the mixture onto the trays (leave enough space between each biscuit for them to flatten slightly as they cook). Evenly space the biscuits and flatten the top of each biscuit with your fingers or a fork. The batter should make 15 biscuits. 

  7. Place in the oven and bake for about 10 to 12 minutes, remove once golden. We recommend checking the biscuits after 8 minutes, as sometimes they cook faster than expected! 

  8. Allow the biscuits to cool and then transfer them to an airtight container. These should keep for 5 days. Enjoy!

Nutrition Information (per serve)
Energy 702 Kj / 168 cal
Protein 1.50g
Carbohydrates 19.00g
Sugar 10.60g
Total Fat 9.60g
Saturated Fat 6.10g
Fibre 1.20g
Back to all recipes
Back to all recipes