Gluten-Free Anzac Biscuit

READY IN: 40mins
SERVES: 45
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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