Today is Anzac day in Australia & New Zealand. ANZAC stands for Australian & New Zealand Army Corps. 25 April is the anniversary of the landing of Australian & New Zealand soldiers at Gallopili in 1915. However on this day we remember all soldiers from our respective countries that have served in all wars.
I wanted to try and make some GF Anzac biscuits that my husband could eat. I thought that I would just substitute the flour for gluten free flour and the rolled oats for quinoa flakes however Anzac biscuits also have coconut in them. At this stage we are steering clear of desiccated or shredded coconut as we can’t find a brand that we know for sure does not contain sulphites. After researching on what I could substitute the coconut for I decided to replace it with some cornflakes. The other suggestions I found were subbing fresh grated coconut or using slivered or ground almonds. Not having fresh coconut to use and having made a few biscuits recently based on ground almonds that did not really appeal to my husband, I decided to go with crushed cornflakes.
The end result is not quite the same as a traditional Anzac biscuit but are crunchy like an Anzac biscuit and taste good for a gluten free biscuit. The biscuits did spread and I almost ended up with one big biscuit on each tray but they were quite easy to separate before they cooled.
I adapted this traditional recipe to make my version of GF Anzac biscuits.
- 1 cup GF flour blend
- 1 cup GF cornflakes
- 1 cup quinoa flakes
- 1/2 cup sugar
- 1/4 cup brown sugar
- 125g butter or nuttelex
- 2 tbsp golden syrup
- 1/2 tsp bicarb soda
- Preheat oven to 170C.
- Place the butter and golden syrup into a small saucepan over low heat, stirring ocassionally until butter is melted. Set aside to cool slightly.
- While the butter is melting; place the flour, cornflakes (slightly crush with hands), quinoa flakes and sugars into a bowl and mix well.
- Combine 1 & 1/2 tbsp boiling water with the bicarb soda in a small bowl or measuring cup. Add to the dry mixture along with the butter mixture. Stir until well combined.
- Roll small balls of the mixture and place onto lined baking trays, allow space for spreading.
- Bake for 15 minutes. Separate biscuits if necessary before leaving them to cool. Biscuits will harden as they cool.