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.