Yes I *know* Anzac Day was a while ago… but we were travelling at the time, then were moving house, so I only just got a chance to make these babies.

On a side note, what was memorable was that we were actually travelling from New Zealand back to Australia on Anzac Day, so got to be in both countries on that special day.

While you can make these biscuits at any time of year, Anzac Day really is a good reminder/excuse to make them, and they are so simple and tasty.

I’ve called my recipe “Anzac” biscuits, as to make them dairy and gluten free, they are quite different from regular Anzac biscuits. I also like to add a few extra things in them (and reduce the amount of sugar in them) to make them healthier.

Gluten and dairy free “Anzac” biscuits

Makes approximately 12 biscuits.

I tend to double the below to make a double batch, or I aim for 25, so that I can have 1 to “test” then 2 dozen left.


  • 1 cup rice flakes
  • 3/4 cup desiccated (or shredded) coconut
  • 1 cup plain gluten free flour
  • 1 teaspoon bicarb soda
  • 1/2 cup Nuttelex
  • 1/2 cup brown sugar
  • 1 tablespoon golden syrup
  • 2 tablespoons boiling water

I also added to my mix:

  • 1 tablespoon chia seeds
  • 1 teaspoon linseeds


  1. Preheat oven to 160˙C and line a baking tray with baking paper (how awesome is baking paper!?)
  2. Combine all dry ingredients together in a bowl EXCEPT bicarb soda (this includes any extras such as the seeds), and form a well in the middle of the dry mix, ready for the syrup mixture.
  3. Combine the Nuttelex and golden syrup in a small saucepan and heat on the stove top until the Nuttelex melts into the golden syrup.
  4. Combine the bicarb soda and boiling water, stir it so it fizzes, and – this is my favourite part – add it to the melted Nuttelex and bicarb soda. Please note, this will make the syrup mixture expand in size, so make sure the saucepan is large enough to accommodate it.
  5. Pour the syrup mixture into the well you made in the dry ingredients and mix all together to form the biscuit mix.
  6. Form the mix into small balls in your hands, and flatten them slightly before placing them on the baking tray.
  7. As the mix is gluten free, they will be slightly crumblier than the glutinous kind, so place them gently and push them back together with your fingers or spoons if required. I like to press the top of mine with a fork, but it is for aesthetics more than anything.
  8. Bake in the oven for 20 ish minutes, or until they are golden brown.
  9. Remove from oven and leave to cool on the tray for about 10 minutes, before transferring them to a wire rack to cool completely. Again, this is due to them being a bit crumblier. Using an egg flip can make this transfer process easier.

When cool, enjoy them with a hot cuppa.

If you like to add any other ingredients to this mix, please let me know in the comments!