Today I wanted to share these Gluten Free Anzac Biscuits with you. They’re the first thing I have baked since arriving home from my wedding and honeymoon! It’s better late than never right?
Anzacs have always been something I’ve missed on my gluten free diet. Mum used to make them all the time growing up. So with Anzac Day on Friday and no baked goods in the house I knew it was time I gave this gluten free recipe a go – and they didn’t disappoint!
P.S. I hope you like my new panoramic photo. My husband captured the shot during our stay in Lake Louise, Canada. A stunning place!
- 300 g gluten free plain flour
- 200 g quinoa flakes
- 100 g desiccated Coconut
- 300 g brown sugar
- 175 g soft margarine
- 35 g golden syrup
- 90 ml water
- 6 g sodium bicarbonate
Preheat your oven to 190°C (175°C fan forced).
In a large bowl combine flour, quinoa, coconut and sugar. Melt margarine and golden syrup in the microwave on high for 2 ½ min or bring to the boil, add hot liquid to dry ingredients and mix with a wooden spoon.
- Combine water with sodium bicarbonate and add to the mixture. Mix by hand until dough comes together and let the dough stand for 5 minutes to harden.
Roll spoonfuls of the mixture into balls, place on lined tray. Flatten slightly. Set to bake for 14 minutes. Remove from oven and leave on the tray to cool. Store in an airtight container once cooled.