Thank you Jasmine from The Gluten Free Scallywag for this recipe.
By far, this is the best Anzac Biscuit recipe I have baked.
On a personal note, tomorrow my husband and I will be attending the ANZAC Dawn Service at Villers-Bretonneux in northern France. A time of quiet reflection.
100 g quinoa flakes
120g plain gluten free flour
100 g castor sugar
65 g desiccated coconut
2 tablespoons golden syrup
125 g butter
½ teaspoon bi-carb soda
1 tablespoon boiling water
Preheat oven to 160C fan forced.
Line 3 trays with baking paper.
In a large bowl, combine the quinoa flakes, flour, coconut and sugar and set aside.
In a small saucepan, melt the golden syrup and butter. In a small bowl or cup mix the bi-carb and water and then pour into melted butter. Remove saucepan from stove and pour over the dry ingredients. Stir to combine.
Press and roll tablespoons of mixture into balls and place on baking trays a few centimetres apart to allow for spreading. Press down lightly with the palm of your hand to flatten.
Bake for 12 minutes (chewy) to 15 minutes (crunchy).
Leave to cool on trays before removing to cooling rack to cool completely.
Store in an airtight container for 3 – 5 days.
(The Gluten Free Scallywag Magazine Volume 4)
A gluten free shopper is ALWAYS on the lookout for a ‘new’ product and with a few minutes to spare today before an appointment, I had a quick browse of The Reject Shop in Stockland Townsville.
The Menz Honeycomb is available in caramel, milk chocolate and dark chocolate making decisions difficult.
The Mac’s shortbread and biscuits had been discussed on Coeliac Qld facebook page, but this was the first time I had seen the product in the shops.
Also available are Candy Corner Chocolate Coated Peanuts and Chocolate Coated Sultanas.
At $2 to $3, these are priced to please any gluten free shopper.