Gluten-Free Anzac Biscuits are a delicious, chewy treat that honor the classic Australian and New Zealand recipe, with a twist for those avoiding gluten. Traditionally made to be long-lasting, these biscuits are packed with rolled oats, coconut, and a sweet, caramel-like flavor from golden syrup. This gluten-free version swaps out the wheat flour for a gluten-free alternative while maintaining the same wonderful texture and taste. Whether enjoyed with a cup of tea or as a sweet snack, these biscuits offer a nostalgic and tasty treat that’s perfect for everyone.
Ingredients:
- 1 cup gluten-free rolled oats
- 1 cup gluten-free flour (such as almond flour or a gluten-free all-purpose blend)
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 1/4 cup golden syrup or honey
- 1/2 cup unsalted butter
- 1/2 teaspoon baking soda
- 2 tablespoons hot water
Instructions:
- Preheat the oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the gluten-free oats, flour, desiccated coconut, and brown sugar.
- Melt the butter and syrup: In a small saucepan, melt the butter and golden syrup (or honey) over low heat until fully melted and combined.
- Dissolve the baking soda: In a separate small bowl, dissolve the baking soda in the hot water, then stir it into the melted butter and syrup mixture.
- Combine wet and dry ingredients: Pour the butter mixture into the dry ingredients and mix until well combined.
- Shape the biscuits: Scoop tablespoon-sized portions of the mixture and roll them into balls. Place them on the prepared baking sheet and gently flatten each ball with the back of a spoon.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Gluten-Free Anzac Biscuits are chewy, sweet, and delicious, offering a gluten-free take on a beloved classic, perfect for sharing or enjoying as a treat with tea!
