golden syrup

anzac biscuits (vegan)

15th June 2009

I grew up on these traditional Australian Anzac biscuits.  Wives and mothers made them to send to the ANZAC (Australian and New Zealand Army Corps) serving in Gallipoli.

They are a deliciously crunchy, deeply golden, sweet biscuit. The oats and coconut give them a lovely lightness.

anzac biscuits

Golden Syrup is a thick sweetener made from boiling cane sugar until it turns golden and has a toffee-like flavour.  It gives these biscuits their unique flavour.  You can use a combination of golden syrup and light molasses.

Makes approx 20 biscuits


½ cup/125g butter/vegan block butter

¼ cup/70g golden syrup/molasses

¼ cup/50g brown sugar

1 cup/120g all-purpose flour

1 cup/90g rolled oats

1 cup/80g dried shredded coconut

¼ tsp baking powder

½ tsp baking soda

¼ tsp fine rock salt

¼ cup/35g each of sesame and roughly chopped pumpkin seeds


1.  Preheat the oven 180C/350 F. Line two baking trays with parchment paper.

2.  Melt butter, golden syrup and sugar on the stove – set aside.

3.  In a large bowl, combine the flour, oats, coconut, baking powder & soda, salt and seeds. Pour in the melted butter and mix with the dry ingredients.

4.  Scoop a heaped tablespoon onto a baking sheet and press down with your fingers to flatten into approximately 8 cm circle, leaving 1 inch between them. The mixture will be quite crumbly; use your fingers to push the sides in.

5.  Bake until they are evenly golden, rotating the sheet halfway through – approximately 10-12 minutes.  Cool the biscuits on a rack while you back the remaining biscuits.

The biscuits will crisp up when cool.

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