Sugar Free Anzac Biscuits

These sugar free Anzac biscuits are an Australian staple treat made with oats and coconut and sweetened with golden syrup. Ready in just 20 minutes, they’re the perfect crunchy biscuit for breakfast or your midday coffee.

Course Dessert

Cuisine australian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 143kcal

Author Arman Liew

Ingredients

1 cup quick oats
1 cup all-purpose flour can sub for standard if not gluten free
1/3 cup allulose can sub for coconut or brown sugar
2/3 cup unsweetened shredded coconut
1/2 cup unsalted butter can sub for coconut oil
2 tablespoon golden syrup
1/2 teaspoon baking soda

Instructions

Preheat the oven to 160C/320F and line a baking tray with baking paper and set aside.
In a large mixing bowl, combine the quick oats, flour, sweetener, and unsweetened coconut and mix until combined.
In a microwave-safe bowl, add the butter and golden syrup and heat for approximately 1 minute, until just melted.
Add the baking soda to the butter mixture before transferring immediately to the dry mixture. Mix very well until fully incorporated. Form balls with the batter (approximately 1-2 tablespoons) and place on the lined baking tray.
Flatten each one slightly and bake for approximately 12-15 minutes or until golden on top.
Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely.

Notes

TO STORE: Leftover biscuits should be stored in an airtight container at room temperature for up to 2 weeks.

TO FREEZE: Store the leftover biscuits in a freezer-safe container and freeze them for up to 3 months. Let them thaw overnight on the counter before enjoying them.

Make them vegan. Use coconut oil in place of butter and substitute the honey for maple syrup.

Make them low-carb. Swap the flour for blanched almond flour and swap the oats for hemp seeds.

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