Gluten-Free Anzac Biscuits
Indulge in the timeless charm of a classic treat with this recipe for Gluten-Free Anzac Biscuits. Perfectly designed for those following a gluten-free diet, these iconic cookies boast a delightful combination of gluten-free rolled oats, golden syrup, desiccated coconut, and rich brown sugar. With their irresistible chewy texture and deep caramel-like flavor, these biscuits are easy to prepare and ready in just 30 minutes. A quick frothing technique involving baking soda and boiling water elevates the rich buttery batter, ensuring just the right balance of crunch and softness. Whether you're craving a nostalgic snack or looking for a crowd-pleasing dessert, these golden beauties make an ideal companion to your afternoon tea or coffee break.
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Recipe Information
Ingredients
- 1 cup gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- 0.75 cup desiccated coconut
- 0.75 cup brown sugar
- 0.5 cup unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
In a large bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, desiccated coconut, brown sugar, and salt. Mix thoroughly and set aside.
In a small saucepan over low heat, melt the unsalted butter and golden syrup together, stirring occasionally until smooth.
In a small bowl, dissolve the baking soda in the boiling water.
Once the butter and syrup mixture is melted, remove it from the heat and stir in the baking soda mixture. It will froth up slightly.
Pour the wet mixture into the dry ingredients and mix well to form a sticky dough.
Using your hands, shape tablespoonfuls of the mixture into balls and place them on the prepared baking trays, leaving about 2 inches (5 cm) between each ball.
Press down lightly on each ball to flatten slightly.
Bake in the preheated oven for 12-15 minutes, or until golden brown. Keep an eye on them as they bake to prevent burning.
Allow the biscuits to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 148.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
