Healthy Soft Spelt Anzac Biscuits – No Eggs, Vegan Option

Anzac biscuits are a sweet biscuit, popular in Australia and New Zealand made using simple ingredients – rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water (originally) then coconut was added later on. I have tweaked the recipe and made it with spelt flour.

Healthy Soft Spelt Anzac Biscuits – No Eggs, Vegan Option

These Soft Spelt Anzac Biscuits are a healthier twist on a beloved classic from Australia and New Zealand. Traditionally made with rolled oats, flour, sugar, butter, and golden syrup, Anzac biscuits were created as a long-lasting treat for soldiers during World War I. Coconut was added later, making them even more delicious.

In this recipe, I’ve swapped regular flour for nutty, fibre-rich spelt flour — a wholesome alternative that bakes beautifully with a light and airy texture. The result? A golden biscuit that’s crispy on the outside, soft in the middle, after just 10 minutes in the oven. Prefer a crunchier bite? Simply bake for an extra 5 minutes.

Spelt flour is not only more digestible for many than modern wheat, but it also works wonderfully in cakes, cookies, pancakes, and bread.

Takes = 20 minutes
Makes =
Bakes =

Ingredients

  • Rolled Oats – 100g (about 1 cup)
  • Desiccated coconut – 50g (about 1/2 cup)
  • Spelt flour (or your choice) – 200g (about 1 + 1/3 cups)
  • Brown sugar, light or dark – 120g (about 1/2 cup + 1 tablespoon + 1tsp)
  • Unsalted butter, melted (use vegan if preferred) – 125g (about 1/2 cup)
  • Boiling water – 3 tablespoons
  • Golden syrup – 2 tablespoons
  • Bicarbonate of soda – 1 teaspoon

Method

  1. Preheat the oven to 150˚C fan-forced and line two baking trays.
  2. Mix oats, coconut, flour and sugar in a large bowl.
  3. Melt the butter in a small saucepan. (or 3 x 1 minute short bursts in the microwave)
  4. Remove from the heat, add the boiling water and golden syrup and then quickly stir in the bicarbonate of soda until light and frothy.
  5. Pour the mixture into the dry ingredients, mixing quickly and thoroughly.
  6. Roll mixture into balls the size of walnuts (or larger, if you like) and on trays, allowing room for spreading.
  7. Press with your hand slightly to make it flat, and bake for 10-15 minutes fan-forced until lightly golden and still slightly soft.
  8. Remove from the oven and let cool on the trays for 10 minutes.
  9. They will kept for about 2 weeks in an airtight container - but I doubt they will last that long.

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