It’s Anzac Day tomorrow. This morning the children and I talked about Anzac Day, what it means, and their great grandfathers who fought in WWII. We made some ANZAC biscuits to commemorate the day. We can’t be strictly traditional, because of the gluten and dairy. These come pretty close though! They are so yummy, I’m now wondering why I always wait for ANZAC Day to make them!
1 and 3/4 cups of Gluten Free Plain Flour
1/2 cup of desiccated coconut
3/4 cup of wheat free Oats (or suggested alternatives*)
1 teaspoon of baking powder
1/3 cup of brown sugar
2/3 cup of Nuttelex or coconut oil
2 tablespoons of golden syrup
1 tablespoon of soy milk (or other milk substitute)
*Just a quick note about Oats – I buy Bob Red Mills Wheat Free Oats. There’s a bit of contention about whether oats are safe on a gluten free diet. My specialist and dietician have given me the okay to eat them. If you are unsure about whether they are safe for you, just replace them with the same quantity of rolled quinoa flakes or gluten free cornflakes.
Preheat oven to 180 degrees.
In a large bowl, combine flour, sugar, desiccated coconut baking powder and oats.
Melt the nuttelex in a smaller bowl, and stir in the golden syrup while it is still warm. Stir through the milk.
Make a well in the centre of the dry ingredients. Pour in the wet ingredients.
Stir with a large spoon until combined. Roll into balls of roughly a tablespoon in size. Squash until they are about a centimetre thick.
Bake for 10 minutes. Biscuits will be crunchier as they cool down.
Enjoy with a good strong cup of tea!