Gluten-Free ANZAC Biscuits

What to do with an open pack of quinoa flakes? 😁

Make a batch of gluten-free ANZAC biscuits.

A couple of years ago, I made ANZAC Biscuit Brownies using a recipe from Harris Farm Markets but I tweaked it to make it gluten-free.

I must’ve combined a couple of recipes because I can't find the original recipe that matches this one. I’ve used this recipe as the biscuit base for the brownies but it works just as well for soft, chewy ANZAC biccies.

Makes 18 biscuits

Times

Preparation:

20 minutes

Cooking:

10-15 minutes

Ingredients

• ½ cup almond flour
• ½ cup gluten-free plain flour
  (Choose a flour that includes thickeners so that you don’t need to use a thickening agent or stabiliser like xanthan gum.)
• 1¼ cups quinoa flakes
• 1¼ cups desiccated coconut
• ½ cup butter
• 2 Tbs (40ml) golden syrup
• ⅓ cup caster sugar
• 1 tsp bicarb soda
• 2 Tbs (40ml) boiling water
• 1 tsp (5ml) vanilla extract

Method

1. Preheat oven to 180° C (350° F). Line two baking trays with baking paper.
2. Combine flours, quinoa flakes and desiccated coconut in a bowl.
3. Melt butter, golden syrup and sugar in a saucepan over low heat until the mixture is smooth, then remove from heat.
4. Combine bicarbonate soda with boiling water. Add to the butter mixture and stir quickly as it foams.
5. Add vanilla essence to the mixture, and then add the mixture to the dry ingredients. Mix well.
6. Roll a tablespoon of the ‘dough’ into a ball, place it on the baking tray, and gently flatten.

   Repeat with the remaining dough, leaving about 3cm between each biscuit.

7. Bake biscuits until the edges brown, about 10-15 minutes.
8. Let the biscuits stand on the trays for about 5 minutes before moving them to a cooling rack.

Let the biscuits completely cool before you move them into an air-tight container for storage.