ANZAC Biscuits
Description
Finally…. I mean finally! After many attempts to perfect a gluten, dairy and refined sugar free version of Mum’s ANZAC biscuit recipe, and many years I might just add, this is the best by far.
I recall learning in school that the biscuit recipe couldn’t be perishable, as it had to withstand the weather, and a long trip to make it to the many men that went to war. I’ve tried to keep this recipe as close to the recipe I have from my Grandmother and Mother, which means these biscuits will keep just as well.
I’d found it really hard to imitate the texture of the oats, downfall number 1. And the other issue was, they would never spread. So once this recipe passed the taste test, I realised 2 things. It needed more liquid (I just used water) and, because there’s no gluten I had to press the biscuits onto the tray – rather than the biscuits spreading themselves.
And whatever you do, don’t crank the heat up on the oven. Admittedly, I did this the first time… didn’t work.
So, with these tricks in mind it should be a pretty easy bake – enjoy xx
Ingredients
| 1/2 c gluten free plain flour |
| 1/2 c rice flour |
| 1 c rice oats |
| 3/4 c coconut (we used shredded but desiccated will work too) |
| 125g nuttelex |
| 70ml. rice malt syrup |
| 3 tbsp. boiling water |
| 1/2 tsp. bi carb soda |
Directions
- 1
- Preheat oven to 150C & line a large baking tray with grease proof paper. (Note you may want 2 trays depending on oven size, or cook in 2 batches).
- 2
- Add rice oats & coconut to a bowl and then sift in both flours.
- 3
- Melt the nuttelex and rice malt syrup together in the microwave, in short bursts until the nuttelex is just melted.
- 4
- Add the bi carb soda to the boiling water and mix before combining with the melted nuttelex.
- 5
- Add liquid to dry ingredients and stir through until you have a slightly wet mixture that sticks together.
- 6
- Put a teaspoon of the mixture on the tray and slightly flatten with the back of the spoon, leave room for biscuits to spread slightly. Continue until tray is full and bake for 20 minutes until golden. Allow to cool briefly on tray before transferring to a rack to cool completely.
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