• Prep time: 20 minutes
  • Cook time: 15-20 minutes
  • Makes: 30 biscuits

Whether you’re commemorating Anzac Day or just enjoying your weekend, these gluten-free biscuits are easy to make and a definite crowd-pleaser. Historically made for Gallipoli soldiers, they can last in an airtight container for around two weeks and pair perfectly with your afternoon tea or coffee.

Although pure oats are gluten-free, they are commonly processed in contaminated facilities. For safety, we’ve replaced oats with an alternative completely devoid of gluten, rice flakes! Made entirely from rice (yes, rice is gluten-free), these flakes make a perfect 1:1 substitute for oats in the same way that GF flour easily replaces wheat flour.

  • Prefer a softer biscuit? Simply alter the cooking time for a chewier texture.
  • Low on golden syrup? Although golden syrup is a staple for many Australian, New Zealand and British households, light corn syrup, honey, and maple syrup will work just as well.
  • Hosting a vegan guest? No problem — easily swap out butter for vegan butter and stick to golden or maple syrup instead of honey.


1 cup gluten-free flour

1 cup rice flakes (gluten-free alternative to oats)

¾ cup desiccated coconut

1-2 tablespoons of chia seeds

2/3 cup light brown sugar

125 g butter

2 tablespoons golden syrup

1 teaspoon bicarb soda


  1. Preheat your oven to 160°C or 140°C fan-forced. Line baking trays with paper.
  2. Combine the flour, rice flakes, coconut, chia seeds, and brown sugar in a large bowl.
  3. In a saucepan, melt the butter and golden syrup together over low heat. Once melted, add in bicarb soda. The mixture will fizz and foam a little. Pour immediately into the dry ingredients. Stir to combine.
  4. Roll a tablespoon of mixture into balls and flatten slightly onto your prepared baking trays. Each ball should be around 5mm. Remember to leave a slight gap between biscuits for any spreading.
  5. Bake for 15-20 minutes. Keep in mind that the biscuits will harden while cooling. For chewy biscuits, aim for 15 minutes or slightly less. If you prefer them crunchy, aim for 20 minutes.
  6. Once complete, remove the trays carefully. Cool the biscuits on wire racks. Enjoy!

What is your favourite gluten-free biscuit recipe? Check out our other great recipes here and below!