It’s really cooling down now in Brisbane and it’s the perfect time for these dumplings. I usually use butter in mine, as I can have butter, but they will work fine with dairy-free margarine. Here’s the recipe:
580 ml/g water
160 g brown sugar
135 g golden syrup
90 g butter (use Nuttelex or another dairy-free margarine for dairy-free)
225 g gluten-free self-raising flour
60 g butter (or Nuttelex for dairy-free)
2 teaspoons Orgran No Egg egg replacer (or EnerG egg-replacer) If you can eat eggs use 2 eggs and omit the water below.
80 ml water
85 ml milk (use rice mik for dairy-free)
1. Place all of the syrup ingredients into a large saucepan. I use a Dutch oven sized saucepan.
2. In a bowl, place the flour and egg-replacer and mix well. Rub in the butter/Nuttelex (or use a food processor) until the butter is incorporated.
3. Add the water and milk together and mix to a soft dough.
4. Divide the dough into quarters, then divide each quarter into 5 equal sized pieces. Roll into balls.
5. Bring the syrup ingredients to a boil, add the dumplings all at once and turn down the saucepan to a simmer.
6. Simmer the dumplings for 10 minutes, turning with a spoon half way through the cooking time.
I made these yummy biscuits a few week ago to celebrate ANZAC Day here in Australia (April 25). When I had to go gluten-free I really missed the oaty flavour of these biscuits. Rice flakes are a great replacement for the oats, and some of my non-gluten-free friends don’t notice the difference. These Anzac biscuits are quite crunchy. It was only recently that I discovered that golden syrup is not readily available in the USA. Golden syrup has been described as a pale treacle, so if you can’t get it you could perhaps use treacle mixed with some light corn syrup.
320 g gluten-free plain flour
220 g rice flakes (I use the Lowan brand)
225 g caster sugar
120 g fine dessicated coconut
250 g butter
80 g golden syrup (about 4 tablespoons)
1 teaspoon bicarbonate of soda (baking soda)
40 ml boiling water
1. Place the flour, rice flakes, sugar and coconut into a large bowl.
2. Melt the butter and the golden syrup together over a low heat.
3. Mix the baking soda with the boiling water then add to the melted butter mixture.
4. Stir into the dry ingredients and mix well.
5. Place teaspoon sized balls of mixture onto a baking paper lined baking tray and press down lightly with a fork. Allow for spreading.
6. Bake at 160 C fan-forced or 180 C/350 F conventional oven for 18 minutes.
7. Allow to cool on trays for a few minutes before removing.