Egg Free, Dairy Free ANZAC Biscuits

On Anzac Day, Isabella had her friend Alexandra over for a play and we decided to do some cooking. Being Anzac Day, we thought it would be fun to make Anzac Biscuits. They are extremely simple and quick to make so its a great recipe for “helping kids”. It’s also a great recipe for people with egg and dairy allergies, as long as the margarine is milk free. (We use Becel).


  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup sugar
  • 3/4 – 1 cup desiccated coconut
  • 125g MILK FREE margarine
  • 2 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon boiling water


  • Preheat oven to 160 C
  • Mix dry ingredients together (oats, flour, sugar and coconut)
  • Melt syrup and margarine together
  • Mix Bi-carb with boiling water and add to melted margarine and syrup
  • Add to dry ingredients and mix well
  • Place tablespoonfuls of mixture on tray lined with Glad Bake, leaving space between blobs for spreading
  • Bake for 15-20 minutes (should be golden brown on top)
  • Hot biscuits will be very soft. Place them onto cooling tray. They will harden as they cool

Makes about 35.

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One response to “Egg Free, Dairy Free ANZAC Biscuits

  • len

    I have just found out that i am dairy intollerant, living in a small country town it is hard to get most dairy free products. i did a few experiements and found that substituting canola oil for marg/butter works pretty well! Generally for 1 tbl spoon of marg you need two of oil. For anzac cookies thats about 8-9 table spoons (which seems lots, but it really isn’t that much)

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