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  1. Home
  2. Food

Gluten-free Anzac biscuits

Get your bake on with these bickies! - by Fast Ed
  • 24 Apr 2020
Prep: 10 Minutes - Cook: 15 Minutes - Serves 4
Proudly supported by

Anzac biscuits are not just a national tradition, they are also protected by law. There is a general exemption for baked goods, as long as they are referred to as ‘biscuits’ not ‘cookies’. While adapted for dietary needs, these taste just like the originals of a century ago and are delicious for anyone, whether you need to watch out for gluten or not.

Ingredients

150g unsalted butter, chopped

1/4 cup golden syrup

1 tsp vanilla paste

1 tsp bicarbonate of soda

1 cup gluten-free flour

1/4 cup coconut flour

1 cup desiccated coconut

1 cup quinoa flakes

1/2 cup coconut sugar

1/4 cup dark brown sugar

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.

  2. Melt butter, golden syrup and vanilla over low heat. Add bicarb. Mix sifted flours, coconut, quinoa and sugars in a bowl. Beat in butter mixture until smooth. Drop 24 dollops onto prepared trays. Bake for 15 minutes. Cool on trays. Serve.

Gluten-free Anzac biscuits

Gluten-free Anzac biscuits

Photography Rob Palmer

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

  • Food
  • TV Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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