GLUTEN FREE ANZAC BISCUITS

GF Anzac Biscuits Header

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PREPARATION TIME: 5 MINS
COOKING TIME: 10 – 15 MINS
MAKES: ABOUT 30
INGREDIENTS
1 cup gf rolled oats
160g gf plain flour
1 cup shredded coconut
1 cup dried apricots and dates, roughly chopped
½ cup almonds, roughly chopped
¾ cup dark muscovado sugar
135g butter
2 tbs rice malt syrup
2 ½ tbs boiling water
1 tsp bicarbonate of soda
METHOD
* Turn on the oven to 150°C.
* Combine oats, flour, coconut, apricots, dates, almonds and sugar in a large bowl.
* In a small saucepan, add the butter, rice malt syrup and water and stir over a gentle heat until melted. (You can do this in the microwave instead if you like). Be sure not to boil it!
* Stir the bicarb soda into the liquid in the saucepan (it will fizz up to a frothy liquid).
* Pour the liquid mixture into the dry ingredients and mix until well combined.
* Roll a heaped teaspoon of the mixture into a ball in your hands, place on a lined tray and squish with a fork. Allow about 3cm space between each biscuit as they will spread when cooking.
* Place trays in the oven for 10-15 minutes or until golden brown. Once cooked, remove from the oven and allow them to rest for 5 minutes before cooling on a cooling rack.
STORAGE, TIPS & VARIATIONS
* Store these delicious biscuits in an airtight container.
* These biscuits will be crunchier the longer you bake them but won’t harden until they have cooled. If you prefer chewy biscuits, cook for only 5-10 minutes.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.