She Strengthens

Sweet Traditions: Gluten-Free Anzac Biscuits

In the land down under, a sweet treat has been delighting Aussies and Kiwis for generations. Anzac biscuits, also known as cookies in the United States, are a staple in Australian and New Zealand baking. These scrumptious, easy-to-make, and affordable treats have become an iconic symbol of Australian cuisine, loved by people all around the world.

A Gluten-Free Twist

To make this traditional recipe more accessible, I’ve modified it to accommodate gluten-free diets. By substituting wheat flour with rice flour, and using coconut sugar and maple syrup instead of brown sugar and golden syrup, these biscuits are now enjoyable for everyone, regardless of dietary restrictions.

The Importance of Butter and Sugar

While it’s possible to use alternative natural granulated sugars, butter remains an essential ingredient for its rich, depth of flavor. Coconut sugar, a nutritionally dense sweetener made from coconut palm blossoms, is a great choice due to its low GI and rich, toffee-like flavor.

The Perfect Crunch

To achieve the ideal texture, cook the biscuits for exactly 20 minutes and remove them from the oven while still soft. Allow them to cool and solidify at room temperature, resulting in a crunchy exterior and a slightly chewy interior.

Recipe Details

Yield: 30 cookies
Difficulty: Easy
Total Time: 25 minutes

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 1/4 cup organic shredded coconut
• 1 cup organic coconut sugar
• 125g organic butter
• 4 Tbsp maple syrup
• 1/2 tsp baking soda
• 1 Tbsp boiling water

Instructions:

1. Combine oats, sifted flour, coconut sugar, and coconut in a large mixing bowl or mixer.
2. In a small saucepan, melt the butter and maple syrup over gentle heat.
3. Mix the baking soda with boiling water in a small bowl and add it to the melted butter mixture.
4. Stir the butter mixture into the dry ingredients.
5. Lightly grease two oven trays and place tablespoons of the mixture, allowing room for spreading.
6. Cook in a slow oven at 150°C / 300°F for 20 minutes.
7. Loosen while warm and cool on racks.