You don’t have to give up the soft, syrupy comfort of Anzac biscuits after going vegan, when there are so many equally satisfying plant-based butter substitutes on the market.
Keep the non-negotiable ingredients like rolled oats, brown sugar, and golden syrup, but trade out the butter with olive oil so you can still enjoy the iconic biscuit. If you’re not a fan of olive oil, make our classic Anzac biscuits and sub-out the butter for vegan margarine or nut-butter.
Looking for more delicious Anzac biscuit recipes?
Ingredients
Method
Preheat oven to 150°C. Line 4 oven trays with baking paper.
Put flour in a large bowl and stir in oats and sugar.
Combine extra virgin olive oil, syrup and hot water in a small saucepan over a medium heat.Â
Stir bicarbonate of soda into syrup mixture and remove from heat.
Add warm syrup mixture to oat mixture.
Stir until well combined.
Roll 2 tsp of the mixture into balls to make 46 balls. Arrange balls on prepared trays about 8cm apart.Â
Bake, in batches, for 16 minutes or until golden brown. Remove from oven and cool on trays. Serve.
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