Gluten Free Anzac biscuits (cookies) are loaded with whole oats and coconut, they are so quick and easy to make and are extremely delicious! The Anzac name stands for Australia and New Zealand Army Corps and these delicious biscuits are well known throughout both countries. Anzac biscuits are not only great for a snack, but they also make a great, run-out-the-door sort of breakfast. With a crisp outer layer, and a soft chewy centre. The combined flavours and texture, make this my favourite biscuit of all time.
If you adjust the baking times to a couple of minutes longer, you get that slightly crispier and more caramel flavoured edge, or bake them less for that softer chewy biscuit.
There are many recipes for Anzac biscuits and this is my gluten free version.
Ingredients for these Gluten Free Anzac biscuits
whole oats (not quick oats): first of all you need certified gluten free oats like Only Oats Brand
gluten free flours: as per usual I like to share my own blends for each recipe so there are no surprises with all purpose blends being so varied. this recipe uses brown rice flour, sorghum flour and tapioca starc
coconut : unsweetened finely shredded coconut
golden syrup: in my opinion the caramel flavour is the best with this syrup but you could use honey
sugar: both white and brown sugar create the best baked biscuit
water, yoghurt and flax seeds: to act as a binder for the gluten free flours
baking soda:for the raising agent and to create that perfect amount of spread for these biscuits
How to make these Gluten Free Anzac Biscuits
Mixing and baking these biscuits is such a quick and easy process and they are easily ready to eat within one hour.
Heat the oven and line a large baking tray with parchment paper
In a saucepan
Melt the butter in a saucepan, let it cool then add the golden syrup or honey, yoghurt and flax seed
With a kitchen scale
Place a medium bowl on the scale and tare it to zero before weighing out the coconut, flours, sugars and salt (taring the scale to zero before the addition of each ingredient)
Add the boiling water to the baking soda
In a small bowl add the baking soda, pour in the boiling water and stir it into all of the ingredients and combine them well
Mix the dough well with a spoon
Add the cooled butter mix and the baking soda into the flour blend, then stir the dough with a wooden spoon until all the ingredients stick together easily and there is no loose flour.
With a scoop
Place a scoop of biscuit mixture well spaced apart because these biscuits will spread.
Gluten Free Anzac biscuits
- large baking tray
- 100 g cold butter
- 50 g finely shredded unsweetened coconut
- 40 g brown rice flour
- 40 g sorghum flour
- 40 tapioca starch
- 50 g white sugar
- 70 g brown sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 60 g boiling water
- 45 g golden syrup
- 30 g full fat, plain yoghurt
- 6 g finely ground flax seed
- 160 g certified gluten free rolled oats
- Place the butter in a medium saucepan, over medium heat. Cook on medium heat until the butter has just melted, this should take 2-3 minutes. Remove the saucepan from the heat and allow the butter to cool to lukewarm.
- Preheat the oven to 350°F (176°C).
- In a large bowl, add the brown rice flour, sorghum flour, tapioca starch, white sugar, brown sugar and salt
- Add the golden syrup, yoghurt and flax seed to the cooled butter mixture
- Pour the butter mixture into the dry ingredients, mix well with a wooden spoon until all ingredients are well combined.
- Place the baking soda into a small bowl , add the boiling water and gently stir as it foams a little, then sir it into the dough.
- Sccop the dough using a 1/4 cup size scoop and space the biscuits as far apart form each other as possible. There is no need to flatten the biscuits because they will do this in the oven as they bake.
- Bake the biscuits for 15 – 20 minutes at 350°F or until golden brown on the outer edges.
- Let the biscuits cool for about 10 minutes on the baking tray before moving them to a wire rack to completely cool
- Store these gluten free Anzac biscuits in an air tight container room temperature for 3-5 days.