Monday, 24 April 2017

Gluten Free and Dairy Free Anzac Biscuits

Michael's favourite biscuits are Anzacs. 

When we first started dating, I regularly made them for him, swapping out the butter for dairy free substitutes. But, he still somehow ended up sick from eating them! 
It wasn't until a few years later, when we found out he also couldn't have gluten, that the mystery was solved! This meant finding a way to still have Anzac biscuits without the flour, oats and butter..

I think this recipe needs a little bit of tweaking. Michael and I both think it's missing something. But, if you can't have gluten, then I think they're a pretty close replica to the real deal. 

I took my traditional Anzac biscuit recipe, and swapped out the ingredients for gluten free ones and swapped the butter for a dairy free spread. I also added a bit more golden syrup.

1 cup gluten free plain flour
1 cup quinoa flakes
1 cup dessicated coconut
3/4 cup caster sugar
125 grams dairy free 'butter'
80 grams golden syrup
40 mls water
1/2 tsp bi-carb soda

Pre-heat the oven to 160 degrees celsius and line 2 cookie trays with baking paper.

Combine the flour, quinoa flakes, coconut and sugar into a mixing bowl.

In a saucepan, place the butter, golden syrup and water. Stir over medium heat until the butter is completely melted and the mixture is smooth.

Stir the bi-carb soda into the butter mixture. (My favourite bit! I love when it bubbles!)

Add the butter mixture to the flour and stir until well combined. 

Roll level tablespoons of the mixture into balls and place onto your prepared cookie tray and flatten to about 1cm thick. 

Bake in the oven for 15 - 20 minutes. Until the biscuits are golden brown in colour. You may need to swap your trays halfway through to have even cooking throughout.

Once cooked, let cool for 10 minutes before moving onto a wire cooling rack. 

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