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Traditional Anzac biscuits

Gluten free quinoa Anzac biscuits




This is a basic recipe for Anzac biscuits - a chewy, moderately sweet version of the biscuit. It makes around 30 biscuits.


1 cup rolled oats

1 cup desiccated coconut

1 cup flour

1 cup sugar

125g butter

2 tablespoons golden syrup

1 teaspoon baking soda

2 tablespoons boiling water


Set oven to 180˚C. Lightly grease a baking tray or line one with baking paper.

Mix rolled oats, coconut, flour and sugar in a large bowl.

Melt butter and golden syrup together in a small saucepan.

Dissolve baking soda in hot water and add to the butter mixture.

Pour the butter mixture into the dry ingredients and mix together

Roll teaspoons into balls and place on the tray, allowing room for them to spread. Bake for 12-15 minutes and enjoy!


A modern take on a much-loved classic, here’s a yummy recipe for Anzac Biscuits with quinoa.

You can add dried fruit or spices such as ginger for variation (traditionalists may disagree!)


125g butter, chopped

2 tablespoons golden syrup

1 cup gluten-free self-raising flour

1 cup quinoa flakes

1 cup desiccated coconut

1/2 cup flaked almonds

3/4 cup firmly packed brown sugar

2 tablespoons hot water


Preheat the oven to 180°C. Line two baking trays with baking paper.

Melt butter and golden syrup.

Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl.

Add butter mixture and hot water. Stir with a wooden spoon until combined and set aside for 5 minutes.

Roll tablespoons of mixture into balls. Flatten slightly with a fork and bake for 15 minutes or until golden.