Sugar Free Anzac Biscuits


  • 125 g unsalted butter.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • pinch sea salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 1 tablespoon boiling water.
  • 1 1/2 cup rolled oats.
  • 3/4 cups desiccated coconut.
  • 1/2 cup regular plain flour.
  • 1/2 teaspoon cinnamon, ground.

Makes 25 small cookies


  1. Preheat oven to 150ºC/300ºF/Gas Mark 2 and line two baking trays with baking paper.
  2. In a small saucepan over low heat, melt the butter, rice malt syrup and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.
  3. Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.
  4. Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.
  5. Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading.
  6. Place in the middle of the oven and bake for 15 minutes or until golden brown.
  7. Allow to cool on trays before transferring to a wire rack. Store in airtight container