Sugar free ANZAC biscuits - easy and so yummy!

Sugar free ANZAC biscuits – easy and so yummy!

I’ve always been fond of Anzac biscuits – with their Golden Syrup-py goodness. They’re real comfort food for me.

I wasn’t sure that I’d be able to make a sugar free (frustose free) version I’d enjoy without wistfully recalling the ‘real’ thing – but these I love!

I found a recipe here which I’ve only slightly changed (I’m not very good at sticking to recipes…) – just a little more butter, and wholemeal instead of plain white flour. Oh, and a dessertspoon measurement for the Rice Malt Syrup because I couldn’t find my tablespoon measure!


  • 1/2 cup wholemeal plain flour
  • 2/3 cup coconut
  • 3/4 cup rolled oats
  • 60g butter
  • 4 dessertspoons rice malt syrup
  • 1/2 teaspoon baking soda
  • 2 tablespoons boiling water


Mix together flour, coconut and rolled oats. Melt butter and rice malt syrup. Dissolve baking soda in the boiling water and add to the butter and rice malt syrup. Stir butter mixture into the dry ingredients. Place level tablespoons of mixture onto a cold greased tray. Bake at 180 degrees for about 15 minutes or until golden.

The original recipe says it serves 20 but mine only did 16 – perhaps mine were a little too generous.

Warning – they will disappear very quickly – the kids love them….

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