This is my go-to ANZAC biscuit recipe that hold a special place in my family’s heart, but with a gluten free twist. You could easily swap the GF oats (quite easy to get in the supermarket these days) and/or GF flour for regular flour, but these are for our gluten challenged people.
They strike the balance between soft and crunchy as I left them a little bit thick – so the insides are slightly soft but the edges are still lovely and crunchy. If you’re looking for more of a crunchy ANZAC biscuit then simply flatten them out more when shaping them or even roll between 2 pieces of baking paper if you really want a snap!
Gluten Free ANZAC Biscuits
A gluten free version of the traditional Aussie biscuit with a twist of lemon
Equipment
- Oven
- Large Mixing Bowl
Ingredients
- 150 g of unsalted butter cubed
- 2 tablespoons of golden syrup
- 1 cup wheat free oats
- 1 cup plain gluten free flour
- 1 cup desiccated coconut
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 2 tablespoons of boiling water
- Pinch lemon zest
- Pinch fine salt
Instructions
- Preheat your fan forced oven to 180 degrees C.
- Add butter and golden syrup to a small pot and melt slowly over a low heat, stirring regularly.
- Combine the gluten free oats, flour, sugar and coconut in a large mixing bowl.
- In a seperate small bowl, measure out the baking soda and add the boiling water and stir to dissolve before adding to the mixing bowl.
- Once the butter and syrup mixture is melted, add to the mixing bowl along with the lemon zest and pinch of salt.
- Combine everything well before portioning out 12-14 biscuits by rolling into balls and flattening on a lined baking tray.
- Bake for 12-15 minutes (or until golden on top) and allow to cool on a rack before enjoying!
Notes
Store in an air tight container for 3-4 days.
