Gluten Free ANZAC Biscuits
These ANZAC Biscuits are a modified version of a tradional Aussie favourite to suit many dietry requirements.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 Cup desicatted Coconut
- 1 Cup Almond Meal
- 1 Cup Arrowroot
- 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- 1 1/2 Tablespoon Water
- 3 Tablespoons Coconut Oil
- 2 Tablespoons Golden Syrup or replace with molasses or more of the first sweetener used
- 1 teaspoon Bicarb
Preheat the oven to 160C/320F. Grease and line 2 baking trays.
Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
Place the remaining ingredients in a small saucepan and gently warm.
Pour the warmed mixture into the dry and stir until combined.
Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. If you prefer a thinner, crispier cookie further flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
Bake the ANZAC biscuits for 10-12 minutes for thin and 15-17 minutes for thicker cookies (or until browned on top)
Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
Keep in an airtight container for up to 5 days.