Anzac biscuits are very popular in Australia and New Zealand. They are traditionally a crunchy style biscuit made with rolled oats, butter, sugar, golden syrup, white flour and desiccated coconut. You can read more here if you’re interested in the history behind the ANZAC biscuit. My version is a soft, chewier style biscuit and I’ve substituted the rolled oats with quinoa flakes.
I chose to use quinoa flakes, because oats are a little controversial, as some Coeliacs can tolerate them and some can’t. Since Ethan’s diagnosis, which is nearly 9 years ago now, I’ve been a little apprehensive to try him with oats in case he becomes ill. So we have stayed away from them and use the quinoa flakes instead.
All cup measurements are firmly packed.
Makes approximately 20
126g (4.4 ounces or ½ cup plus 1 tablespoon) gluten and dairy free butter
36g (1.3 ounces or 2 tablespoons) golden syrup
1 teaspoon (5ml) bicarbonate of soda (baking soda)
1 tablespoon (15ml) boiling water
52g (1.8 ounces or ⅓ cup) white rice flour
36g (1.3 ounces or ¼ cup) sorghum flour
32g (1.1 ounces or ¼ cup) tapioca starch
28g (1.0 ounces or ¼ cup) corn starch
24g (0.8 ounces or 3 tablespoons) sweet rice flour
½ teaspoon (2.5ml) xanthan gum
⅛ teaspoon (0.625ml) salt
78g (2.8 ounces or ¾ cup) desiccated coconut
66g (2.3ounces or ⅓ cup) golden/raw caster sugar or superfine sugar
56g (2.0 ounces or ½ cup minus 1 tablespoon) coconut sugar
56g (2.0 ounces or ½ cup) quinoa flakes
Preheat the oven to 160C and line 2 trays with baking paper/parchment.
Sift together all the dry ingredients into a large bowl and then mix in the stir through ingredients.
Add the butter and golden syrup to a small saucepan and melt over a low heat. Once the butter has melted, combine the bicarbonate of soda and boiling water in a small cup and stir to combine, before pouring it into the butter mixture. Gently stir it through and it will froth up a little bit.
Pour the melted butter into the dry ingredients and stir until well combined.
Take 30g (1.1 ounces or a heaped tablespoon) of the mixture then gently squeeze and roll it into a ball.
Place the biscuits on the prepared trays, about 5cm apart, and then flatten slightly.
Bake for approximately 14 minutes, until they are lovely and golden in colour, then allow them to cool on the trays for a couple of minutes, before transferring them to a wire rack to cool completely.
Store in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8