Anzac Biscuits
Golden, crisp-edged, chewy-centred; and gluten free without wheat or taste sacrifice. There’s something sacred about ANZAC biscuits; buttery, oaty, golden-edged, with that classic caramel chew. We’ve honoured the original by keeping it simple, but used WEATZERO® for a gut-friendly upgrade that still tastes like childhood.
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Notes
From Experience: Wins, Fails, and What Stuck
WEIGH YOUR FLOUR. Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps, cups simply aren’t accurate enough for gluten-free blends. MELT BUTTER – BUT DON’T OVERHEAT. You want the butter just melted, no need to boil it. Heat the mixture gently until fully melted, then take it off the heat. If it gets too hot (bubbling or sizzling), let it cool for a few minutes before adding to the dry ingredients. Overheated butter can cause greasy, overspread biscuits and an uneven texture. HOLDING THE DOUGH We added a 10-minute hold after mixing, and it made a noticeable difference. The oats and WEATZERO® flour blend fully hydrate, helping the biscuits bake evenly and hold their shape, no puddles or raw middles. COOL ON TRAY, THEN RACK. Let the biscuits rest on the baking tray for 10–15 minutes after baking. This helps them firm up and hold their shape without crumbling. Once they’ve set, transfer gently to a wire rack to cool completely before storing. Fully cooled = crisp edges, chewy centre, and no soggy bottoms in storage.
Ingredients
Dry Mix
- 150 grams WEATZERO® Millet Based All-Purpose Flour – Weigh using a scale
- 1 cup (90g) Desccicated Coconut
- 1 cup (95g) Gluten Free Certified Rolled Oats
- 1 cup (220g) Caster Sugar
- ½ tsp Salt
Wet Ingredients
- 125 grams (1/2 cup) Unsalted Butter – Refrigerated
- 2 tbsp (40g) Golden Syrup
- 1 tsp Bicarbonate of Soda
- 2 tbsp Boiling water
Anzac Biscuits Equipment
Method
Preheat and prepare
- Preheat oven to 180°C (356 °F) or fan 160°C (320 °F). Line 2 baking trays with parchment.
Dry Mix:
- In a bowl, whisk WEATZERO® flour, desiccated coconut, sugar, oats and salt
Melt & Activate:
- In a small saucepan over medium heat, melt butter and golden syrup together. Stir until butter has melted. Take it off heat. Stir bicarbonate of soda into boiling water, then mix into melted butter/syrup mixture it will froth slightly.
Combine
- Pour wet mix into dry. Stir until just combined. Don’t overmix, you want a sticky, scoopable dough.
Rest the dough
- Let the dough sit for 10 minutes at room temperature.This gives the WEATZERO® flour time to hydrate fully, helping the biscuits hold their shape, spread evenly, and develop that classic chewy-crisp ANZAC texture.
Scoop & Bake:
- Scoop or spoon tablespoon-sized balls onto trays, spaced 5 cm apart. Flatten slightly. Bake for 14-15 mins, or until golden brown.
Cool
- Cool on the baking tray at least 10-15 minutes, this is essential for perfect texture. Then transfer to a wire rack to cool completely.
Storage
- Store in air-tight container at room temperature. Shall keep for 7 – 10 days.