Gluten Dairy Refined Sugar Free Anzac Biscuits Recipes
GLUTEN, DAIRY & REFINED SUGAR FREE ANZAC BISCUITS
Time 15m
Yield 14 cookies
Number Of Ingredients 8
Steps:
- Preheat fan forced oven to 180C and line two trays with baking paper.
- Add flour, coconut, quinoa and salt to a bowl and mix to combine with a spoon.
- Place coconut sugar and honey in a small saucepan over low heat. Stir until the honey sugar mixture melts and simmer for a few minutes over low heat so it is slightly foamy. Take off the heat and stir in the baking soda mixture (this will create extra foaming).
- Pour honey mixture and coconut oil into the dry ingredients bowl and thoroughly combine to form a dough.
- Roll dough into 14 small balls and flatten firmly with your hands. The cookies will not spread much when baking so for a thin crispy cookie flatten firmly into thin discs. Bake for 10 minutes or until golden.
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- Sift the flour into a large bowl. Add the rolled oats, brown sugar and coconut, and stir to combine, breaking up any lumps of brown sugar with the back of a spoon.
- Put the butter, golden syrup and water into a small saucepan and heat over a medium heat, stirring occasionally, until the butter is melted. Remove from the heat, whisk in the baking soda until dissolved - the mixture will bubble and foam up.
- Add the wet ingredients to the dry ingredients, and stir until well combined. The dough will be quite crumbly, but you should be able to roll a ball of it in your hand. If it's too crumbly to do that, add a little extra melted butter, 1 teaspoon at a time.
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