Gluten free ANZAC biscuits – a yummy sweet traditional biscuit which got its name during WW1. They were sent to the soldiers thanks to their ability to stay fresh for long periods. This recipe isn’t so traditional; it uses our plain flour instead of wheat flour but we’re sure you’ll enjoy them just as much as the originals!
What you need to make gluten free ANZAC biscuits
- 300g Well and Good Plain Flour
- 200g Quinoa flakes
- 100g sultanas
- 100g desiccated Coconut
- 300g brown sugar
- 175g soft margarine
- 35g golden syrup
- 90mL Water
- 6g sodium bicarbonate
- Preheat your oven to 190°C (175°C fan forced)
- In a large bowl combine flour, quinoa, sultanas, 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 5min 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.
Tip: Anzac biscuits are traditionally made with crushed peanuts, if you don’t have a peanut allergy you can replace 100g Sultans with 100g crushed peanuts.