The joy of making ANZAC biscuits each year should be enjoyed by anyone even if you have special dietary restrictions. These are Gluten Free ANZAC biscuits, if you can’t have oats you can substitute for rice flakes.
1 ½ cups or 260g gluten-free SR Flour
1 cup GF Oats / 100g
100g Butter or ‘Nutlex’ for Vegan option
1 cup /70g Coconut sugar OR brown sugar
1 cup desiccated Coconut/50g
2 tablespoons syrup 2-3 tablespoons water
Combine GF Oats, sifted flour, sugar and coconut in a large bowl and combine well.
Combine butter, syrup and water into a bowl and stir over a low heat on the stove without boiling, until the butter has melted OR in your Thermomix for 2min/60oC/Speed2.
Add syrup mixture to the dry ingredients in a bowl; mix well or add 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.
If the mixture is too dry (i.e. When you try to roll the mixture into balls it falls apart) add more water by the tablespoon until the mixture holds together.
Grease a rectangular 19cmx29cm slice pan; line base and sides with alfoil and spray with cooking spray.
Press 2/3 of the above mixture over the base of prepared pan. Spread evenly with marmalade; crumble the remaining mixture over the top.
Bake biscuits in approx.: 160oC for 12-15minutes or until biscuits have browned.
Let biscuits cool on the tray to harden and then transfer to a cooling rack.