My Anzacs 

This is a recipe very close to my heart 💞

It’s a tradition of mine to go to the Anzac Day dawn service and come home to make my Nana’s hand written recipe for her famous Anzac biscuits. 

It takes me back to her place as a child and it’s  a tradition I intend to keep going stong.

Each year I follow my Nans recipe, it’s a special treat and I have been able to cope with the gluten and brown sugar (my nan never made hers overly sweet anyways- they were perfect). Things this year however are a little different and I’m feeling a lot more sesitive than in years passed. 

So I’ve mixed things up a little.

While keeping the integrity of my Nan’s beloved Anzac biscuits I actually haven’t needed to change much at all. Just swapping the plain flour for buckwheat, brown sugar for coconut sugar and golden syrup for pure maple syrup all while sticking to her fail-proof recipe. 


My kitchen still smells amazing, the same smell that brings back fond childhood memories of my nanas wood fire oven. 

I hope you enjoy these and they too take you back to having these as a child. 

If you make them: share them with me, I love seeing what you come up with. Share your creation with me on Instagram @pennytodman_sauchaliving and hashtag #sauchakitchenanzacs 

Happy baking xx 


  • 1 cup of organic rolled oats 
  • 1 cup of buckwheat flour 
  • 1/2 cup of coconut sugar 
  • 3/4 cup of desicated/ flaked coconut 
  • 1/2 cup of pasture raised butter, softened.
  • 1 tsp of bicarb soda 
  • 4 T of boiling water 
  • 2-3 T of pure maple syrup 
  • A pinch of pink salt 


  1. Preheat oven to 180 degrees.
  2. Add oats, buckwheat flour, coconut sugar, coconut and salt in a mixing bowl. 
  3. Heat butter in a saucepan over a low heat. Add maple syrup to butter and stir. 
  4. Mix 1 tsp of bicarb with 4 T of boiling water.
  5. Add wet ingredients to dry and mix really well. 
  6. The mixture should hold together when you squeeze it between your fingers. 
  7. Roll into balls (about 3cm in diameter) and flaten slightly on lined baking trays. 
  8. Bake untill golden brown, 10-15mins.
  9. Cool completely and keep in an air tight container for a couple of weeks. 

* TIP- like your biscuits crunchy or soft? 

For soft biscuits remove from the oven when just the edges are browning. For crunchy; make the biscuits flatter and bake for 15mins+. 


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