ANZAC biscuits are very quick and easy to make. For a brief history of ANZAC biscuits, please see here. This recipe should produce about 24 biscuits.
ANZAC biscuit ingredients:
350g gluten-free flour
160g gluten-free oats
80g dessicated coconut
170g unsalted butter
2 tbsps golden syrup
6 tbsps boiling water
3/4 tsp baking soda
pinch of salt
ANZAC biscuit method:
Preheat oven to 180°C and grease and line baking trays with baking paper.
1. In a large bowl, add the flour, oats, sugar, coconut and salt and stir well with a wooden spoon until well combined.
2. Dissolve the baking soda in the boiling water.
3. In a small saucepan over a medium heat, melt the butter and golden syrup together then add the baking soda mixture.
4. Add the butter mixture to the dry ingredients and combine well with the wooden spoon. Please don’t be concerned that the mixture is on the dry-ish side – this is correct!
5. Roll the mixture into balls (say about 1.5 times the size of a walnut) and place the dough well spaced out (at least 4-5 cms apart) onto the lined baking trays. The flatten the balls slightly with the palm of your hand (you may need to push the edges in a bit as cracks may appear).
6. Bake until golden brown and firm which is about 15 mins (make sure you turn the trays half way through baking.
7. Once you take the tray out, if the biscuits have spread into each other, quickly (while they are warm) use a knife to separate the biscuits. Leave on the tray to cool for a few minutes before attempting to move them to an cooling tray (they will just crumble otherwise). After about 10 mins move the biscuits to a cooling tray and allow to fully cool before eating. Enjoy!