Okay, okay, I know it’s a little late to be posting a recipe for Anzac biscuits, given that the day of remembrance was two weeks ago. BUT, my father-in-law, who was just last year diagnosed as having Coeliacs disease, has been staying with us for the past week. Although he never had a big sweet-tooth, before having to remove all gluten from his diet he did used to thoroughly enjoy a couple of Anzac biscuits with his black tea.
This inspired me to dig out an old recipe that I follow for the ‘crunchy-on-the-outside, chewy-on-the-inside’ Aussie bikkies. I experimented with quinoa flakes instead of rolled oats to make them gluten-free (GF). My husband couldn’t tell the difference and ending up downing more than his dear ol’ Pa!
2 level cups of quinoa flakes
1 level cup GF-plain flour
1 level cup desiccated coconut
1 level cup raw sugar
150g Nuttelex or other non-dairy margarine
2 big Tbsp golden syrup
1 ½ tsp baking soda
¼ cup boiling water
Preheat oven to 170°C, 150°C fan-forced. Line two oven trays with baking paper.
Pour the quinoa flakes, GF-plain flour, coconut and raw sugar into a large bowl and mix well.
Melt the nuttelex in a medium saucepan over medium flame. Dip a metal tablespoon into hot water and then use it to measure out the golden syrup into the melted nuttelex. Stir until dissolved and just coming to boil then reduce to a very low flame.
Stir the baking soda into the boiling water until dissolved then add to the saucepan of melted nuttelex and golden syrup. Stir until it froths then immediately add it to the dry ingredients and mix well.
Transfer to a cooling rack and then store in an airtight container – I made 24 bikkies with this recipe.