Recipe: Gluten-free Anzac biscuits

EMMA GALLOWAY
Last updated 05:00 21/04/2012
anzac

LEST WE FORGET: These gluten-free Anzac biscuits have the same delicious texture and taste as the traditional version.

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Gloriously crisp and golden on the outside, while still chewy in the centre, these gluten-free Anzac biscuits are pretty damn close to the original in both flavour and texture.

While they are traditionally made using regular oats, I've opted to make these biscuits using quinoa flakes for a nutritious, 100 per cent gluten-free alternative.

You can find quinoa flakes and flour at your local health food store or at selected supermarkets.

It is said that traditional Anzac biscuits kept for up to two months, just long enough to be shipped over to the troops.

Mine have never made it past three days before being gobbled up, so I'm yet to find out how well they actually keep.

GLUTEN-FREE ANZAC BISCUITS

1 cup (90g) quinoa flakes

1/2 cup (80g) brown rice flour

1/3 cup + 1Tbsp (45g) quinoa flour

1 cup (220g) raw unrefined sugar

3/4 cup (60g) desiccated coconut

125g butter or dairy-free margarine

1Tbsp golden syrup

1 tsp baking soda

2 Tbsp boiling water

Method

Preheat oven to 170C.

Place quinoa flakes, brown rice flour, quinoa flour, raw sugar and coconut into a medium bowl. Melt butter/margarine and golden syrup together in a small pan over medium heat.

Mix the baking soda with boiling water and add to the dry ingredients along with the melted butter mixture, using a wooden spoon stir to fully combine.

Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. Slightly flatten and place 2-3cms apart on baking paper lined oven trays.

Bake for 15-20 minutes until the cookies have risen, then fallen and have become dark golden brown in colour. Remove from the oven and set aside for five minutes to set before transferring to a wire rack to finish cooling. Store in an airtight container for up to seven days. Makes 30.

For more of Emma's recipes, visit My Darling Lemon Thyme.

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