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.