- Lara Flanagan
Anzac Day Biscuits
In honour of Anzac Day, I wanted to do a plant-based version of the very Australian Anzac Day Biscuits. All I can say is that these were so good I think Archie and Rissie have eaten them all. I will have to make another batch tomorrow!

Anzac Day Biscuits
Makes 20 biscuits
1 ¼ cup rolled oats
1 ¼ cup Plain Flour
½ cup Brown Sugar
2 teaspoons of Baking Powder
1 teaspoon of Bicarbonate of Soda
1/3 cup maple syrup
1/3 cup olive oil
1/3 cup golden syrup
1 teaspoon of vanilla essence
2 tablespoons of almond milk
Preheat oven to 160 degrees Celsius. Line two baking trays with baking paper.
In a bowl add the dry ingredients.
Blend the maple syrup, olive oil, vanilla essence, golden syrup and almond milk in a jug until combined.
Add the wet ingredients to the dry ingredients and mix until well combined.
Roll into approximate tablespoon-sized balls and place on the baking trays.
Flatten each biscuit with a floured fork.
Cook for 20 minutes checking regularly to make sure the biscuits don’t burn.
Allow to completely cool before removing from tray.
NB – if you prefer a chewier biscuit cook for five minutes less. These biscuits are very soft when they come out of the oven so remember to allow to cool.