Gluten Free Anzac Biscuits - No Oats!
All the rich, golden flavour of a classic Anzac biscuit but 100% gluten free. These gluten free Anzac Biscuits are oat free & egg free, too!
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Makes: 22 large biscuits
Ingredients
- 260 g gluten free flour, see notes
- 180 g brown sugar
- 75 g desiccated coconut
- 100 g gluten free cornflakes
- 125 g salted butter
- 100 g golden syrup
- 1 Tablespoon water
- ½ teaspoon baking 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.
- 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.
- Remove from the oven and leave to cool slightly on the trays, then transfer 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 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). For the Weet-Bix version of this recipe, click here.
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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