Anzac Biscuits

by Gem McLeod, Recovering Raw

Here in New Zealand, Anzac day is now a public holiday to commemorate the soldiers who died in battle during World War I. Contrary to popular belief, Anzac biscuits were not sent to soldiers in Gallipoli, rather, they were sold back home to raise funds in support of the Australian and New Zealand soldiers at war, all in all raising £6.5 million. The original Anzac biscuits comprised of rolled oats, sugar, flour, butter and golden syrup. In this whole-food interpretation, the lovely Gemma McLeod has added fibre and gone sans wheat with oats, buckwheat and brown rice flour. Try these out for morning or afternoon tea and enjoy a little taste of New Zealand, wherever you are in the world.


  • 1/4 cup Chantal brown rice flour
  • 1/4 cup Chantal buckwheat flour
  • 1/4 cup oat flour
  • 3/4 cup Chantal desiccated coconut
  • 3/4 cup Chantal jumbo rolled oats
  • 1/8 tsp vanilla powder
  • 1 tsp Chantal cinnamon powder
  • 1/2 tsp Chantal baking soda
  • 1 tsp Chanal baking powder
  • A pinch of Chantal fine sea salt
  • 2 tbsp Chantal coconut oil (melted)
  • 1/4 cup maple syrup
  • 1 tbsp coconut nectar
  • 2 tbsp Chantal hulled tahini


​1. Stir together all dry ingredients in a mixing bowl.

2. Whisk together all wet ingredients in a separate bowl.

3. Pour wet ingredients into dry ingredients and mix well. Roll 1.5 tbsp blobs (by metric measure) of the mixture into balls before placing on a baking tray lined with baking paper. Flatten with the pads of your fingers.

4. Bake at 200˚C in the centre of the oven for 10 minutes or until golden brown. Allow to set on the tray for 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.

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