Anzac Biscuits
These gluten-free Anzac biscuits are a delicious and authentic treat, perfect for sharing. The combination of coconut, oats, and golden syrup creates a delightful chewy texture and sweet, slightly caramelised flavour, reminiscent of the traditional recipe.
30 min
Total Time
12
Servings
easy
Difficulty
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
Ingredients
- 1 cup Gluten-Free Rolled Oats
- 1 cup Desiccated Coconut
- 3/4 cup Gluten-Free Plain Flour
- 1/2 cup Brown Sugar (Packed)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 125 g Butter (Unsalted)
- 2 tablespoons Golden Syrup
- 2 tablespoons Water
Instructions
- 1
Preheat oven to 160°C (320°F) and line a baking tray with parchment paper.
- 2
In a large bowl, combine the gluten-free rolled oats, desiccated coconut, gluten-free flour, brown sugar, baking soda, and salt.
- 3
In a small saucepan, melt the butter, golden syrup, and water over low heat. Stir until well combined and smooth.
- 4
Pour the melted butter mixture into the dry ingredients and mix thoroughly until everything is well combined.
- 5
Roll tablespoons of the mixture into balls and place them on the prepared baking tray, leaving space between each biscuit.
- 6
Slightly flatten each ball with the back of a spoon.
- 7
Bake for 12-15 minutes, or until golden brown.
- 8
Remove from oven and let the biscuits cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Notes
- •For a chewier biscuit, slightly underbake them. They will continue to harden as they cool.
- •Store in an airtight container at room temperature for up to 5 days.
- •Use a good quality gluten-free oat for the best texture.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.