Gluten-free Anzac Biscuits

ANZAC Day is a special day for New Zealand and Australia – it is a day to reflect on co-operation, commitment and friendship. Along with the poppy, one of the enduring symbols of ANZAC Day has become the humble Anzac biscuit – simple, tasty and loved by generations.

will need:

• ½ cup brown rice flour
• ½ cup arrowroot flour
• 1 teaspoon of xanthem gum (this gluten-free ingredient helps to bind the biscuits, but it’s not essential)
• 1 teaspoon ground cinnamon
• ½ cup coconut sugar
• 1 cup shredded coconut
• 1 ¾ cups large rolled oats
• 125g butter, chopped
• ¼ cup golden syrup
• 1 tsp baking soda
• 2 Tbsp boiling water

Method:

Preheat your oven to 160°C. Mix flours, xanthem gum (if you have it), cinnamon, coconut sugar, shredded coconut and rolled oats in a bowl.

Melt butter and golden syrup together, then add the baking soda with boiling water in a cup.

Next, mix both butter and baking soda mixtures together in a large bowl. Add flour mixture and lightly mix.

Grease an oven tray, then get a couple of teaspoonfuls of the mixture in your hand to roll into a ball and put this on the greased tray. Repeat until you fill your tray with these balls of mixture. Press each ball with a fork (keep them about 1cm thick). Allow room for biscuits to spread (so place balls about 2cm apart from each other).

Bake for 17 minutes (or slightly longer if you like them chewier). Cool on a wire rack and store in an airtight container.