25th April is a national remembrance day in Australia to commemorate the soldiers who have fought fought at Gallipoli in the Ottoman Empire during World War I.

“A typical Anzac Day ceremony may include the following features: an introduction, hymn, prayer, an address, laying of wreaths, a recitation, the Last Post, a period of silence, either the Rouse or the Reveille, and the national anthem. After the Memorial’s ceremony, families often place red poppies beside the names of relatives on the Memorial’s Roll of Honour” (extracted from www.awm.gov.au)

As ANZAC biscuit has always been linked to this significant day in Australia, hence, it is befitting to feature this recipe on my blog today with a little twist made to the original way of making ANZAC biscuits.

Traditionally, these eggless biscuits were made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. To ensure them to be vegan friendly, I have used the recipe from Cobram Estate website which replaced butter with olive oil. To add a little twist of my own, I have turned them into skillet biscuits – a serious time saver from rolling them into small biscuits individually.

PrintVegan Friendly Skillet Olive Oil ANZAC Biscuit

One 20-cm sized giant biscuit


  • 1 cup all-purpose flour
  • ¾ cup brown sugar
  • 1 cup rolled oats
  • ¾ cup fine unsweetened desiccated coconut
  • 3 tbsps golden syrup
  • ¾ cup extra virgin olive oil
  • ½ tbsp bicarb soda (changed from the original Cobram recipe)


  1. Preheat oven to 180C. Grease a 20cm cast iron skillet with some olive oil.
  2. In a large mixing bowl, add flour, brown sugar, rolled oats and coconut. Mix to combine with a whisk.
  3. In a separate bowl, add golden syrup, olive oil and bicarb soda. Whisk until roughly combined and don’t worry if the mixture is not fully amalgamated.
  4. Stir in the wet ingredients into the dry ingredients and whisk until well mixed.
  5. Transfer the dough into the skillet and smooth the surface with the back of a spoon.
  6. Bake in the preheated oven for 30 minutes until the surface has become amber caramelly brown.
  7. Leave the biscuit to cool in the skillet as the texture is still soft and crumble when it is hot.
  8. When the biscuit is cooled complete, slice into wedges and serve immediately.


Adapted from cobramestate.com.auYou will need a 20cm cast iron skillet.

3.1http://www.fussfreecooking.com/recipe-categories/sugary-treats/recipe-vegan-friendly-skillet-olive-oil-anzac-biscuit-featuring-cobram-estate-extra-virgin-olive-oil/Visit www.fussfreecooking.com for more delicious recipes.

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