Gluten-free Anzac Biscuit
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- 3/4 cup desiccated coconut
- 1 cup rolled quinoa (rolled quinoa flakes)
- 3/4 cup gluten-free blended flour (i use orgran brand)
- 1 cup gluten-free rice bubbles (i used freedom foods rice puffs)
- 1/2 cup sorghum flour or 1/2 cup soy flour
- 3/4 cup sugar
- 1/8 cup brown sugar
- 200 g butter
- 1 1/2 tablespoons golden syrup
- 2 teaspoons bicarbonate of soda
- 4 tablespoons boiling water
Recipe
- 1 preheat oven to 170°c for a fan-forced oven or 185°c line cookie trays with glad bake baking paper (no need to grease the paper).
- 2 mix the coconut, quinoa flakes, flours, sugars and rice puff cereal in a large mixing bowl - set aside.
- 3 melt the butter and golden syrup together using a small saucepan.
- 4 meanwhile in a cup mix the boiling water with the bicarb soda.
- 5 add the water and soda to the melted butter. the mixture will foam up.
- 6 add the butter to the dry ingredients and mix well with a wooden spoon.
- 7 roll into walnut sized balls and flatten the biscuit between your palms.
- 8 bake on a lined cookie tray for approx 15 to 20 minutes. the biscuit should be a dark golden brown.
- 9 cool on trays for 5 minutes before moving onto a rack to cool. the biscuits will firm as they cool. store in an airtight container.
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