For those of you who don’t know how these great biscuits came to be. During World War I, the wives, mothers and daughters of Australian soldiers were concerned about the nutritional value of the food being supplied to their men at Gallipoli. All wanting to send food from home, but facing long periods of time in transportation. So a group of women put their head’s together. Using ingredients that were readily available during the war and would remain edible for over 2 months, they came up with these beauties. Although first being called soldier’s biscuits, they were soon known as ANZAC biscuits. This short piece of chook scratch does not pay the full story justice I’m shore.
So this recipe that you see is from taste.com. So it is not a new or fancy recipe by any means, but I reckon if you mess with the recipe too much…well you probably shouldn’t call it an ANZAC biscuit. There are a few changes to this recipe to modify it to GF, but its minimal. Enjoy.
125g butter, chopped
2 tablespoons golden syrup
1 cup gluten-free self-raising flour
1 cup quinoa flakes
1 cup desiccated coconut
1/2 cup flaked almonds
3/4 cup firmly packed brown sugar
2 tablespoons hot water
How to do it:
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.
Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.
Roll level tablespoonfuls of mixture into balls. Place on trays, 4cm apart. Flatten slightly with a fork. Bake for 15 minutes, swapping trays halfway through cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve and enjoy the chewy goodness ;0