Gluten-Free Anzac Biscuits

Ingredients

• 1 cup Gluten-free rolled oats
• 1 cup Desiccated coconut
• 3/4 cup Gluten-free flour blend
• 1/2 cup Brown sugar
• 125 g Butter
• 2 tablespoons Golden syrup
• 1/2 teaspoon Baking soda
• 2 tablespoons Boiling water

Instructions

1. 1Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
2. 2In a large bowl, combine the 1 cup Gluten-free rolled oats, 1 cup Desiccated coconut, 3/4 cup Gluten-free flour blend, and 1/2 cup Brown sugar. Stir these dry ingredients together until they are evenly mixed.
3. 3In a small saucepan, melt the 125 g Butter and 2 tablespoons Golden syrup over low heat. Stir them gently until the butter is completely melted and combined with the golden syrup.
4. 4In a separate small bowl, add the 1/2 teaspoon Baking soda to the 2 tablespoons Boiling water. Stir until the baking soda is completely dissolved.
5. 5Pour the dissolved baking soda mixture into the melted butter and golden syrup mixture. Stir well until everything is combined.
6. 6Pour the wet ingredients from the saucepan into the large bowl with the dry ingredients. Mix everything together with a spoon or spatula until there are no dry patches of oats or flour visible and the mixture is evenly combined.
7. 7Scoop out portions of the mixture and roll them into small balls with your hands. Place the balls onto the prepared baking sheet, leaving a little space between each one.
8. 8Bake for 12 to 15 minutes, or until the edges of the biscuits are golden brown and they feel firm to the touch. Let the biscuits cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

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