We have always celebrated Anzac Day, even when we lived in the UK. My kids have always loved Anzac Biscuits, even my (staunchly English) husband too. So, we make these often but today we made them to remember the Anzac spirit. My Mother-in-Law and Sister-in-Law arrived off the plane today from the UK, so it was great to have some of these fresh out of the oven to welcome them to Australia on this special national remembrance day.
- 1 cup Rice flakes (or Quinoa flakes)
- 1 cup plain flour mix (1/3 cup Tapioca/Arrowroot flour, 1/3 cup White Rice flour,1/3 cup Brown rice flour & 1 teaspoon Guar Gum)
- 170 g margarine
- 1 Tb boiling water
- 2 Tb Golden syrup (or honey or maple syrup or rice syrup)
- ½ cup sugar
- ¾ cup desiccated or shredded coconut
- ½ tsp bicarb soda
- Pre-heat oven to 180 degrees
- Line a baking tray with baking paper. Spray with rice bran oil or coconut oil spray if desired
- Sift flour into a large mixing bowl, add sugar, coconut, guar gum and make a well in the middle and set aside.
- In a saucepan, add margarine, water, golden syrup and rice flakes. Cook over a low heat until melted and smooth. Set aside for 10 minutes.
- Return to pan and stir for a further 5 minutes. Remove from heat, add bicarb soda and stir. Then, stir these wet ingredients into the dry mix. Mix to combine all ingredients.
- Use a teaspoon or tablespoon (depending on desired size of the biscuit) to scoop mixture, then form a ball in your hands. Flatten ball on the tray using your hand or a fork.
- Bake for 20 minutes or until golden
- Cool on wire rack
- Store in airtight containers. Freezes well and can be added to a lunchbox easily
I pulled some Anzac biscuits out of the freezer at the last minute for my son’s Gruffalo themed birthday party last year and called them ‘Gruffalo Cakes’!
If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.