Gluten Free Weet-Bix Biscuits
These gluten free Weet-bix biscuits are thick and chewy with crunchy edges, and can be studded with chocolate chips, raisins, or whatever you like.
Print Recipe
Pin Recipe
Makes: 22 biscuits
Ingredients
- 250 g gluten free flour, see notes
- 180 g brown sugar
- 80 g desiccated coconut
- 80 g gluten free Weet-Bix, (5 Weet-Bix)
- 125 g butter
- 100 g golden syrup
- 1 Tablespoon water
- ½ teaspoon baking soda
- ½ - ¾ cup chocolate chips, (80g-120g) or other mix-ins (see notes)
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 Weet-Bix. I just use my hands to do this over the bowl, but if you prefer you can pop them into a snaplock bag and crush them with a rolling pin.
- Mix the Weet-bix into the rest of the dry ingredients.
- 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 starts to bubble slightly. Remove the pan from the heat and 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.
- Make sure the dough isn't too warm (if it is, just leave it for a few minutes so the chocolate won't melt) then stir in the chocolate chips (or other mix-ins).
- Squeeze and 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 and firm up slightly on the trays before transferring to a wire rack to finish cooling.
- 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. I have also tested them with Edmonds plain gluten free flour and it works well as a straight substitute. You can try another gf flour blend if you like, but remember that 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 (~10g) 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 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.
Weet-Bix - Gluten free Weet-Bix are made with sorghum instead of wheat. You can usually find them in the gluten free section of the supermarket, with the other cereals.
Other mix-ins - If you don't want to use chocolate chips, you can leave them out, or replace them with dried fruit (raisins, sultanas, cranberries, chopped dates etc.) or chopped nuts. When adding sultanas or raisins, I like to measure them out first and pop them into a bowl with some boiling water while I prepare the rest of the recipe, then drain them well and add them into the dough. This plumps them up and helps stop them from drying out and burning in the oven as the biscuits bake.
Enjoyed this recipe?Tag @gfkiwifavourites on Facebook or Instagram, and hashtag #gfkiwifavourites on Instagram ❤ It makes my day to see what you've been making!
