My daughter makes the most amazing Anzac Biscuits, but unfortunately they aren’t gluten free. This morning I decided to experiment and adapt her recipe to make it totally gluten free and coeliac friendly by replacing the rolled oats with quinoa flakes. We took some of these Anzac Biscuits to the shop today and gave them to customers to try;everyone who did loved them, and I hope you do too.
Anzac Biscuit Ingredients
- 1 cup quinoa flakes (I used Ceres Organics from our shop)
- 1 cup gluten free plain flour (I used Yes You Can from our shop)
- 1/2 tablespoon Orgran Gluten Free Gluten
- 1 cup brown sugar firmly packed
- 1 cup desiccated coconut
- 125 g butter or substitute (I used olive oil spread)
- 2 tablespoons golden syrup
- 1 tablespoon water
- 1/2 teaspoon bicarbonate of soda
- Preheat oven to 160c. Line biscuit trays with baking paper.
- Combine quinoa flakes, flour, gluten free gluten, sugar and coconut in a large mixing bowl.
- In a large saucepan, combine butter, syrup and water and stir over a low heat until melted and hot.
- Stir bicarb into the butter mixture. It will froth and increase in volume.
- Pour the butter mixture into the dry ingredients and mix until well combined.
- Roll into small balls (about 2cm diameter), place about 4cm apart on baking trays and flatten slightly.
- Bake Anzac Biscuits for 20 to 25 minutes depending on the size.
- Cool on the trays
- Store in an airtight container. (if they last that long)