Gluten Free Anzac Biscuits
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 1 hour refrigeration time
Cooking time: 20 minutes per tray
Serves: 24 biscuits
- 245g/8.ozs. oat flour
- 90g/3ozs. rolled oats
- 50g/1.7ozs. desiccated coconut
- 170g/6ozs. brown sugar
- 75g/2.6ozs. caster or superfine sugar
- 135g/4.7ozs. butter, salted
- 60ml hot water
- 2 tablespoons golden syrup
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon bicarb of soda
- 2/3 teaspoon fine salt
Step 1 - Mix the oat flour, rolled oats, coconut, brown sugar and white sugar in a large bowl making sure to crush any lumps in the brown sugar and mix well.
Step 2 - Heat the butter in a heavy bottomed saucepan on medium high heat and leave to brown (detailed instructions on how to brown butter). Meanwhile mix the hot water, golden syrup, vanilla bean paste, bicarb and salt together in a bowl. When the butter is bubbling and starts to turn a bit brown in parts of the froth add this and the golden syrup to the flour mixture and mix well (don't worry if it froths, it's supposed to). Place in the fridge for 1 hour and allow to set firm.
Step 3 - Preheat oven to 160C/320F. Roll cookie dough into small walnut-sized balls (a 3/4oz small ice cream scoop, not a full sized one). Place 6 balls per tray and bake for 10-20 minutes. Cool on the tray for 5 minutes and then remove from the tray (they're quite delicate when first baked).