Gluten-free ANZAC biscuits
Nothing beats a classic cookie with a new take. And here's a gorgeous plate to serve them on, too!
Recipe courtesy of McKenzie's Foods.
Ingredients
1 cup gluten free rolled oats
1 cup McKenzie’s Rice Flour
1 cup McKenzie’s Desiccated Coconut
1 cup brown sugar
125g butter
1 tbs maple syrup
1 tsp McKenzie’s Bi Carb Soda
2 tbs boiling water
Method
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In a large mixing bowl, combine oats, sifted flour, coconut and sugar.
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In a small saucepan, combine the butter and maple syrup and stir over a gentle heat until melted.
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Mix the bi-carb soda with the boiling water in small bowl and add it into the melted butter mixture.
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Stir the butter mixture into the dry ingredients.
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Line two oven trays with baking paper.
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Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
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Cook in a slow oven for 20 minutes at 150 degrees C.
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Loosen while warm then cool on racks.
