Anzac Biscuits

Ingredients – Variation 1 Crunchy

  • 85g (1/2 cup) Gluten Free World Plain Flour
  • 50g (1/2 cup) Quinoa
  • 30g (1/2 cup) desiccated or shredded coconut
  • 90g (1/2 cup) brown sugar
  • 50g butter
  • 1 tbsp rice malt syrup
  • 1 tbsp boiling water
  • ½ tsp bicarbonate of soda

Method

  1. Prepare lined baking tray and pre-heat oven to 175C fan forced.
  2. Combine plain flour, quinoa, coconut and brown sugar.
  3. Melt together butter and rice malt syrup in a small bowl.
  4. Combine water and bicarbonate of soda separately, then add this to the butter mixture.
  5. Add butter mixture to dry ingredients and mix well.
  6. Drop teaspoons size balls of mixture onto tray. Press slightly with two fingers or a fork.
  7. Bake for 10mins or until golden brown.
  8. Remove from oven and allow to cool for a few minutes before transferring.

Note:

For an even crunchier biscuit, turn oven off completely and leave biscuits in oven for a further 5-10 minutes. Remove when you are satisfied with the texture.

Ingredients Variation 2 – Chewy

  • 85g (1/2 cup) Gluten Free World Plain Flour
  • 50g (1/2 cup) Quinoa
  • 30g (1/2 cup) desiccated or shredded coconut
  • 90g (1/2 cup) brown sugar
  • 50g butter
  • 1 tbsp rice malt syrup
  • 1 tbsp boiling water
  • ½ tsp bicarbonate of soda

Method

  1. Prepare lined baking tray and pre-heat oven to 175C fan forced.
  2. Combine plain flour, quinoa, coconut and brown sugar.
  3. Melt together butter and rice malt syrup in a small bowl.
  4. Combine water and bicarbonate of soda separately, then add this to the butter mixture.
  5. Add butter mixture to dry ingredients and mix well.
  6. Drop teaspoons size balls of mixture onto tray. Press slightly with two fingers or a fork.
  7. Bake for 7 mins or until golden brown.
  8. Remove from oven and allow to cool for a few minutes before transferring

Note:

For an even firmer chew to the biscuit, turn oven off completely and leave biscuits in oven for a further 5-10 minutes. Remove when you are satisfied with the texture.