Delicious Anzac biscuits made 100% gluten free. Naturally egg free, and made with gluten free cornflakes instead of oats - these biscuits have all delicious flavour of a traditional Anzac biscuit.
100ggluten free cornflakes, (see notes for Weet-bix version)
125gsalted butter
100ggolden syrup
1Tablespoonwater
½teaspoonbaking soda
Instructions
Heat the oven to 160°C and line 2 - 3 baking trays with baking paper.
Sift the gluten-free flour into a large bowl. Add the brown sugar and desiccated coconut. Stir to combine, breaking up any lumps of brown sugar with the back of a spoon.
Crush the cornflakes until they're a similar size to rolled oats. I like to do this in a snaplock bag and crush with a rolling pin (when you're done, save the bag for next time!). You could also crush them in a food processor if you prefer.
Add the cornflakes to the other dry ingredients and mix.
Put the butter, golden syrup and water into a small saucepan and heat over medium heat, stirring occasionally, until the butter is melted and the mixture is just starting to bubble slightly at the edges. Remove from the heat, whisk in the baking soda until dissolved - the mixture will bubble and foam up.
Add the wet ingredients to the dry ingredients and stir until well combined. The dough will be quite crumbly, but you should be able to roll a ball of it in your hand. If it's too crumbly to do that, add a little extra melted butter or water, 1 teaspoon at a time.
Roll a tablespoon of the dough at a time into balls, and place at least 2" apart on the baking trays. If you want smaller cookies, use a heaped teaspoonful of dough instead. Flatten the balls slightly with your hand. For thicker biscuits that spread less, chill the dough balls on the trays for 5-10 minutes or until firm.
Bake for 10-14 minutes. 10 minutes should give you soft biscuits, 12 minutes should give you crunchy-edged biscuits with chewy centres, and 13-14 minutes should give you crunchy biscuits. Exact times will vary by oven and smaller biscuits will take less time to bake. Add an extra minute or two if you have chilled your dough first. Keep an eye on your first tray of cookies and take note of the time they need to be baked how you like 'em!
Remove from the oven and leave to cool slightly on the trays before transferring to a wire rack to cool. If you like extra crunchy biscuits, you can let them cool completely on the baking trays.
Store the biscuits in an airtight container for 1-2 weeks.
Notes
Gluten free flour: I use my favourite gluten-free baking flour blend to make these biscuits. You can use a ready-made gluten-free flour blend if you prefer. Different flour blends contain different ingredients, so you may need to adjust the recipe, depending on the blend. If your baked biscuits don't spread enough, try adding a little bit more melted butter to the next batch. If they spread too much, add a little more flour next time, or a bit of xanthan gum.I don't usually add any binding gums like xanthan gum to these biscuits because I don't find that they need it, but if your cookies turn out crumbly or spread too much, you could add 1/2 teaspoon of xanthan gum to the dry ingredients. Most ready-made gluten-free flour blends will contain a gum ingredient already.Cornflakes: Make sure you buy gluten free cornflakes - most regular cornflakes are not gluten free (they contain barley malt extract, which contains gluten).
Weet-bix Version
You can use gluten free Weet-bix instead of cornflakes in this recipe. Replace the cornflakes with 80g gluten free Weet-bix (about 5 Weet-bix), and increase the desiccated coconut to 100g. You'll find gluten free Weet-bix in the gluten-free aisle at the supermarket with the other gf cereals.I like to use a cookie scoop to portion out my cookie dough, but a good old spoon like the Anzac wives and families would have used will do the job just fine too.
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