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.