Love a good Anzac biscuit, but they have been off the radar for me since my gluten intolerance was diagnosed. I decided to try converting my old favourite recipe using GF flour, but then the dilemma was what to substitute for the oats. I thought I’d try using coconut flakes as a substitute as the double whammy of coconut might be rather nice.
I’m happy to report the result was really great. These are the chewy variety of Anzac (not crunchy) and I actually think even if I could eat oats, I’d continue to use the coconut flakes instead.
1 cup of coconut flakes (aka coconut chips)
1/2 cup desiccated or shredded coconut
1 cup sugar
1 ½ cups gluten free plain flour
125g butter or margarine
1 tblspn (20ml) golden syrup
1½ tsp bicarb soda
2 tblsp (20ml) boiling water
1. Preheat oven to 160C.
2. Combine dry ingredients in a bowl.
3. Melt butter with the golden syrup in saucepan.
4. Mix bicarb with boiling water in a small cup until dissolved. Add this to the melted butter/golden syrup. Due to the reaction of the bicarb, the mixture will froth up.
5. Pour the butter mix into the dry ingredients and mix through thoroughly.
6. Roll into walnut size balls with your hand.
7. Space balls evenly onto a baking tray lined with baking powder, allowing them room to spread. Slightly squash balls with your fingers. You will need to make up two trays.
8. Bake in preheated oven for 20minues or until golden brown.
9. Cool on tray before removing. Once completely cool, store in a glass airtight container.