By now, almost all major grocery stores will be stocking their shelves full of Anzac biscuits to commemorate Anzac Day on 25 April. These deliciously sweet golden biscuits are popular in April and date back as far as the 1920’s. Since Anzac biscuits are traditionally not gluten free, we thought we’d offer you a delicious gluten-free option as an alternative.
Recipe : Gluten-free Anzac Biscuits
- 1 cup gluten-free rolled oats (find them in specialty health food stores or try this one here)
- 1/3 cup coconut sugar (feel free to use regular castor sugar if that is what you have in the pantry)
- 1/3 cup brown sugar
- 1/2 cup almond meal
- 1/2 cup gluten-free plain flour (most good grocery stores have this on their shelves)
- 2/3 cup desiccated coconut
- A pinch of salt
- 125g unsalted butter, room temperature and chopped
- 1/3 cup maple syrup (or golden syrup)
- 1 teaspoon bicarbonate soda
- Preheat oven to 160°C.
- Line two baking trays with baking paper.
- Combine oats, sugar, almond meal, flour, coconut and salt in a large mixing bowl.
- Melt butter and maple syrup in a small saucepan. Stir in baking soda.
- Add to dry mixture and stir until combined.
- With clean hands, form the mixture into tablespoon sized balls. Place the balls 5cm apart on prepared trays and gently flatten the balls until about 1cm thick.
- Bake, swapping trays halfway through, for 20 minutes or until lightly golden.
- Set aside for 10 minutes, and then transfer to a wire rack to cool completely.
Enjoy your biscuits with a lovely cup of tea!