+

Gluten-Free Anzac Biscuits – Rolled Oat Cookies

Sign up to save this recipe to your profile Sign Up Now ›
30 cookies Easy
Total:
1 Rating 

Ingredients (9)

  • 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
  • 125 gms organic butter
  • 4 Tbsp maple syrup
  • 1/2 tsp baking soda
  • 1 Tbsp boiling water
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Gluten-Free Anzac Biscuits – Rolled Oat Cookies

Anzac biscuits (or cookies, as they are called in The United States) are traditional sweet baked treats made in Australia and New Zealand. They are scrumptious, really easy to make, inexpensive; and are part of the baking repertoire of every self-respecting Aussie. They have become one of those iconic Australian foods; and unlike Vegemite – can be happily enjoyed by everyone the world over!
I have modified my friend Pete’s recipe to make it a little more forgiving for us gluten-free pigs. I used rice flour, coconut sugar and maple syrup, instead of brown sugar, golden syrup and wheat flour. I have still used butter – you really need it for the depth of flavor. But you could use another natural granulated sugar of your choice if you can’t source coconut sugar. This nutritionally dense sweetener made from coconut palm blossoms is low GI, and has a rich toffee-like flavor that makes if perfect for replicating the quality of the golden syrup in this recipe. Cook the cookies for exactly 20 minutes and take them out of the oven (they will still be soft) and allow them to solidify at room temperature. Then they will be crunchy on the outside and slightly chewy on the inside.

Instructions

  1. 1In the large mixing bowl or mixer combine oats, sifted flour, coconut sugar and coconut.
  2. 2In a small saucepan, combine the butter and maple syrup, and stir over a gentle heat until melted.
  3. 3Mix the baking soda with the boiling water in small bowl and add it into the melted butter mixture.
  4. 4Stir the butter mixture into the dry ingredients.
  5. 5Lightly grease two oven trays.
  6. 6Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
  7. 7Cook in a slow oven for 20 minutes at 150 C / 300 F
  8. 8Loosen while warm then cool on racks
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...