Anzac Biscuits

My gluten free version of the classic Anzac biscuit. The smell of these when they are baking, the wonderful combination of golden syrup, butter & coconut bring back fond memories of my childhood. 

Ingredients

175 g Bakers' Magic Gluten free flour

80 g Desiccated coconut

200 g Caster sugar

50 g Buckwheat flakes (or rolled buckwheat)*

125 g Butter

40 g Golden syrup

1 tsp Bicarb of soda

15 g Hot water

*Buckwheat flakes - Sunnybrook - Gluten Free and Allergy Friendly Store sell Buckwheat flakes & they have an online store. There are a couple of different brands available, I used Big Oz organic Buckwheat flakes (rolled wholegrain cereal). I tried millet flakes & quinoa flakes - there is a huge difference in flavour. I know quinoa flakes are more readily available, don't be tempted to substitute.

Water - The amount of water will, even though it seems a tiny amount, change the characteristics of the biscuit. No water & the dough is hard to put together into a ball but the corresponding biscuit is deliciously crunchy. If the amount of water is doubled (30 g) the dough is easy to roll into balls & easy to spread when baking. If 60 g of water is used the biscuits are very thin & develop a deeper colour.

Method

Turn oven on to 150 C.

Line 3 trays with baking paper.

Combine Bakers' Magic Gluten free flour, coconut, sugar & buckwheat flakes in a mixing bowl. Make sure there are no lumps of sugar.

Melt the butter in another container & add in the golden syrup.

Combine the bicarb with the hot water & add this mix to the butter & golden syrup. 

Add the wet mixture to the dry mixture & stir to combine.

Take ~dessertspoons (~20 g) of the mix & shape them into balls. 

Transfer balls to the baking trays & press down lightly. I had 12 biscuits per tray. 

Bake in the oven for ~10 - 15 mins.

 

The following times are based on 20 g of dough.

Chewy Anzacs - bake for 10 mins

Crisp & a bit chewy (delicious warm) - bake for 12 mins

Crisper - bake for 15 mins 

 

If you want a crunchy biscuit omit the water. The mixture is harder to put into the ball shape. These biscuits don't spread a great deal so you can fit more on the tray. (These biscuits remind me of Arnotts "Kingston" biscuits - with a few more tweaks of the recipe & a choccy layer between..... absolutely delicious).

If you like thinner Anzac biscuits increase the amount of water to 30 g. You might only get 9 biscuits per tray as they spread a lot when baking.