Gluten Free Anzac Biscuit Recipes

GLUTEN FREE OAT FREE ANZAC BISCUITS

Steps:

• Heat the oven to 160°C and line 2 - 3 baking trays with baking paper.
• Sift the gluten-free flour into a large bowl. Add the brown sugar and desiccated coconut. Stir to combine, breaking up any lumps of brown sugar with the back of a spoon.
• Crush the cornflakes until they're a similar size to rolled oats. I like to do this in a snaplock bag and crush with a rolling pin (when you're done, save the bag for next time!). You could also crush them in a food processor if you prefer.
• Add the cornflakes to the other dry ingredients and mix.
• Put the butter, golden syrup and water into a small saucepan and heat over medium heat, stirring occasionally, until the butter is melted and the mixture is just starting to bubble slightly at the edges. 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 or water, 1 teaspoon at a time.
• Roll a tablespoon of the dough at a time into balls, and place at least 2" apart on the baking trays. If you want smaller cookies, use a heaped teaspoonful of dough instead. Flatten the balls slightly with your hand. For thicker biscuits that spread less, chill the dough balls on the trays for 5-10 minutes or until firm.
• Bake for 10-14 minutes. 10 minutes should give you soft biscuits, 12 minutes should give you crunchy-edged biscuits with chewy centres, and 13-14 minutes should give you crunchy biscuits. Exact times will vary by oven and smaller biscuits will take less time to bake. Add an extra minute or two if you have chilled your dough first. Keep an eye on your first tray of cookies and take note of the time they need to be baked how you like 'em!
• Remove from the oven and leave to cool slightly on the trays before transferring to a wire rack to cool. If you like extra crunchy biscuits, you can let them cool completely on the baking trays.
• Store the biscuits in an airtight container for 1-2 weeks.

GLUTEN-FREE ANZAC BISCUIT

Steps:

• Preheat oven to 170°C for a fan-forced oven or 185°C Line cookie trays with Glad Bake baking paper (no need to grease the paper).
• Mix the coconut, quinoa flakes, flours, sugars and Rice Puff cereal in a large mixing bowl - set aside.
• Melt the butter and golden syrup together using a small saucepan.
• Meanwhile in a cup mix the boiling water with the bicarb soda.
• Add the water and soda to the melted butter. The mixture will foam up.
• Add the butter to the dry ingredients and mix well with a wooden spoon.
• Roll into walnut sized balls and flatten the biscuit between your palms.
• Bake on a lined cookie tray for approx 15 to 20 minutes. The biscuit should be a dark golden brown.
• Cool on trays for 5 minutes before moving onto a rack to cool. The biscuits will firm as they cool. Store in an airtight container.