Classic Anzac Biscuit
There is nothing like a delicious classic Anzac biscuit. It conjures up some lovely childhood memories. And goodness knows, I have made my fair share of Anzac day biscuits for my children over the years for lunch boxes. That combination of syrup and butter along with the crunch of oats. Mmmm nothing quite like it.
We have made some variations of the Anzac biscuit over the years. Anzac slice and Oats Snaps for example and added in some chocolate chips. All these can be found in our recipe archives. But this recipe is the old-fashioned version, just substituting some gluten-free flour.
Let us know how you go but most importantly enjoy.
1 cup of GF Oats
1 1/2 cups or 260g of Gluten-free self-rising flour
100g Butter or alternative
2 tbsp of Syrup
1 cup/70g Coconut sugar
1 cup/50g of Desiccated coconut
2-3 tbsp of Water
Combine oats, sifted flour, sugar and coconut in a large bowl; mix well.
Combine butter, syrup and water in a bowl and stir over a low heat on the stove without boiling, until butter has melted. OR in your Thermomix for 2 min/60oC/Speed 2.
Add syrup mixture to dry ingredients in a bowl; mix well or ad into Thermomix with the syrup mixture. Don’t add extra bicarb it’s already in the flour mix.
Roll the mixture into balls in your hands and place on a pre-greased baking tray.
Bake for approximately 15 – 20 mins on a moderate oven 160 – 180 0C
Tip: If the mixture is too dry (ie: When you try to roll the mixture into balls it falls away) add more water by the tablespoon.