Recipe: Gluten-free Anzac biscuits

EMMA GALLOWAY
Last updated 05:00 20/04/2012
anzac

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

Related Links

Recipe: Vegan macaroni 'cheese' Recipe: Smoky Sloppy Joes Recipe: Gooey Lemon Slice Recipe: Hot apple and walnut tarts Recipe: Sweet corn soup Recipe: Courgette and pumpkin stack

Relevant offers

Recipes

Recipe: Mussels with ponzu dressing, sesame seeds & fried shallots Recipe: Peter Gordon's salmon sashimi, cucumber, tomato, ginger, almond and yoghurt salad Recipe: Coconut affogato with salted hazelnut praline Recipe: Fish, lentil and witloof salad with saffron orange vinaigrette Recipe: Flat iron beef with spring onion and gochujang sauce, maori potato kimchi salad and nashi salad Recipe: Potato and karengo bread with extra mature gouda and salad Recipe: Black bean hummus with roasted cauliflower salad and black garlic harissa dressing Recipe: Quick Smart ideas from Ginny Grant Recipe: Sardine Sandwich Recipe: Vietnamese-style Kahawai sliders

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.

NEED TO KNOW

Main ingredient Quinoa
Type of dish Biscuits
Course Snacks
Cooking time 30 min - 1 hour
Serves/makes 30
Special options None

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

1. Preheat oven to 170C.

2. 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.

3. 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.

4. 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.

5. 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.

Ad Feedback

- Stuff

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content