Over the last week the Skinnymixer’s Community has been searching for a Gluten-free variation of an ANZAC Biscuit.
Hi Skinnies Grant here,
I got asked today to produce a variation on an age old recipe for the ANZAC Biscuit – one suitable for those that are gluten-free / coeliac or dairy-free.
This recipe is a simple one and hopefully one that captures the elements of the very rustic basic ingredient staple that represents such an important commemoration.
As an ex soldier, one of many in my family, I look back at the ANZAC’s as people who made the ultimate sacrifice so we get to live our lives in arguably the best country in the world (NZ included).
Tomorrow I will rise up for a traditional rum and coffee breakfast before stand too and while munching on this little biscuit I will quietly say thanks, lest we forget.
Grant Neal
24th April, 2023
Ingredients
- 60 g butter - dairy-free if required or light-tasting oil
- 2 Tbsp maple syrup - or golden syrup
- 75 g coconut sugar - or 50-60g brown sugar
- 1 tsp bicarb soda
- 100 g almond flakes - or rolled oats (Not GF)
- 100 g desiccated coconut
- 100 g rice flour - or plain wholemeal flour
- 50 g water
Instructions
- Preheat oven to 180°C oven (160°C for fan-forced)
- Add butter, maple syrup and sugar to bowl and mix for 3 min/50°C/speed 1/MC off.
- Sprinkle in bicarb and scrape down mixer bowl/blades. Mix for 3 sec/speed 3/MC on. Allow to cool for 2 min, while you like a metal baking tray with baking paper.
- Add all remaining ingredients and mix 10 sec/speed 4/MC on - ensure ingredients are combined well and empty into a bowl.
- Shape into walnut sized balls (makes approx. 20), place well spaced on baking tray and press down slightly.
- Cook for approximately 15-20 min checking for even brown colour. Remove and allow to cool.