Gluten Free Quinoa ANZAC Biscuits
Gluten-free baking can be a challenge, but these Quinoa ANZAC Biscuits provide a reliable and delicious alternative to the traditional recipe. This adaptation replaces rolled oats with quinoa flakes, offering a similar texture but perfect for gluten sensitivities.
Ingredients
- 125 g butter chopped
- 2 tbsp golden syrup
- 1 cup gluten free self raising flour
- 1 cup quinoa flakes
- 1 cup desiccated coconut
- ½ cup flaked almonds
- ¾ cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 tbsp hot water
Instructions
- Preheat your oven to 180°C (160°C fan). Line two oven trays with baking paper.
- Pop the butter and golden syrup into a small saucepan and melt them together over medium heat, stirring until smooth and glossy.
- In a big mixing bowl, combine the flour, quinoa flakes, coconut, almonds and sugar. Pour in the melted butter mixture along with the vanilla and hot water. Stir well with a wooden spoon until everything is evenly coated, then let the dough sit for about 5 minutes to firm up slightly.
- Scoop out tablespoon-sized portions and roll them into balls. Place them on the prepared trays, leaving about 4 cm between each one. Press lightly with a fork to flatten.
- Bake for 15 minutes, swapping the trays halfway through so they cook evenly, until the biscuits are golden and smell irresistible. Leave them on the trays for 5 minutes to settle, then transfer to a wire rack to cool completely.