
Lara Flanagan
Anzac Biscuits
Updated: Sep 4, 2021
In honour of Anzac Day, I wanted to do a plant-based version of the very Australian Anzac 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 Biscuits
Makes 20 biscuits
1 ¼ cup rolled oats
1 ¼ cup Self Raising Flour
½ cup Brown Sugar
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 them 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 – these biscuits are very soft when they come out of the oven so remember to allow them to cool.