Gluten-free ANZAC biscuits
ANZAC biscuits are a year-round Australian biscuit but hold special meaning on ANZAC day, 25 April every year.
Equipment
- 1 Mixing bowl
- 1 Spoon
- 1 biscuit tray
- 1 small saucepan
Ingredients
- 75 g Plain gluten free flour (half a cup)
- 45 g gluten free oats (half a cup)
- 42 g desiccated coconut (half a cup)
- 80 g brown sugar
- 60 g butter non-dairy also works
- 1 tbsp tablespoon golden syrup
- 1/2 tsp teaspoon bicarbonate of soda
- 1 tbsp tablespoon of water
Instructions
- Preheat the oven to 160°C or 140°C fan-forced. If you don't have a good biscuit tray line your tray with non-stick baking paper.
- In a bowl combine the flour, oats, coconut and brown sugar.
- In a saucepan put the butter, golden syrup and water and heat gently until melted and combined. Add the bicarbonate of soda - at this point it will bubble and become frothy!
- Pour the butter mixture into the flour mixture and stir until combined.
- Using a tablespoon scoop out the mixture into balls. Place on the trays, about 5cm apart (my tray fit 6 biscuits). Press with a fork or your fingers to flatten slightly.
- Bake for 10-12 minutes or until golden brown.
- Important! Once they're out of the oven set them aside on the tray for 5 minutes, this will allow them to harden up. After five minutes transfer to a wire rack to cool completely - or just eat them like I did!
Notes
Note, depending on the accuracy of your measurements and the flour you use you will end up with either a slightly wet or slightly dry mixture. Don't fret, both work! A slightly wetter mixture has more butter and syrup and will result in a thinner flatter biscuit with a chewy texture. A slightly drier mixture will give a more compact, crumbly biscuit.
Both are great so it's very much to your preference. If it looks too wet just add a little more flour gradually and mix through thoroughly.