GF Anzac Biscuits (Made With Lupin!) – My Provincial Kitchen

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Anzac Lupin Biscuits

The classic Anzac Biscuit with a Lupin twist. Did you know these biscuits had to get tested in order for us to call them "Anzac Biscuits" it's true, and we passed because these taste so similar.


1 pkt My Provincial Kitchen Lupin Anzac Biscuit mix

60g Rice Malt Syrup (or preferred liquid sweetener)

40g Coconut Oil

20g Water (omit water for a chunkier biscuit)


Preheat oven to 170°C

Line loaf tin with baking paper

Melt Rice Malt Syrup & Oil together until warm. Add Water if using

Add biscuit mix and stir well to combine

Using damp hands roll dessert spoonful balls & place on lined tray. Press slightly with fork.

Bake for 15-18 minutes (rotating for even cooking)

Remove from oven, leaving on tray to cool and harden.

Store in airtight container, OR EAT THE LOT!


  • These are a firm favourite with our family. Sometimes I use date syrup and they are also delicious. I keep trying to make the hedgehog slice but as soon as the biscuits are ready they are all gobbled up and alas none left to try the slice.

    Rachel Lorimer
  • Hi Merry, you use a packet of our Lupin Anzac Biscuit mix to make these biscuits. You can find them here

  • Looking at the Anzac Biscuit recipe – but there doesn’t look like there is any recipe for the biscuit mix.


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