These gluten free biscuits are a great option to not include as much wheat in your diet for those suffering from wheat intolerance.
Rolled Oats are loaded with fibre, keeping you constipation free and keeping your bowel movement healthy.
- 1 cup rolled oats (to make them gluten-free, use certified gluten-free rolled oats)
- 1 cup plain flour (to make gluten-free Anzac Biscuits substitute 1 cup of gluten-free flour blend)
- 1 cup desiccated coconut
- ¾ cup brown sugar
- 125g butter – diced
- 1 tablespoon of golden syrup (other liquid sweeteners you could use – corn syrup, treacle or maple syrup)
- 1 teaspoon bi-carb soda
- 2 tbs boiling water
- Preheat the oven to 150ºC or 300F
- Line 2 baking trays with baking paper
- In a large mixing bowl add in the oats, GF flour, coconut and sugar and stir to combine.
- In a microwave bowl, add the butter (cubed) and the golden syrup (or maple syrup) and place in the microwave and melt (about 20 to 30 seconds depending on your microwave.
- In a small bowl, add in the bi-carb soda with the boiling water and then add it to the melted butter mixture.
- Stir the butter mixture into the dry ingredients.
- Using a tablespoon, place tablespoons of the mixture onto the oven trays.
- TIP – you can roll them into balls and it will give you a more dense biscuit or roll and then flatten them in the palm of your hand and they will make a more crisp biscuit. (When placing them on the oven tray leave some space between each one for spreading.)
- Bake in a slow oven for 10-15 minutes at 150ºC or 300F.
- Remove from the oven and allow for them to cool on the tray and then remove with a spatula
- Once cooled, store them in an airtight container (if there are any left ).