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Gluten-Free Recipes:
ANZAC Biscuits

 pot
Makes about 24 biscuits

Ingredients:

125 gms butter or margarine 1 tbs golden syrup
2 cups mixed gluten free cornflakes and puffed rice 3/4 cup coconut
1 cup sugar 1 cup gluten free plain flour
1-1/2 tsp bicarb of soda 2 tbs water

Method:

Mix cornflakes, puffed rice, coconut, sugar and flour in a large bowl. Melt butter or margarine and golden syrup. Add bicarb of soda to boiling water and dissolve, add this to the butter and golden syrup mixture taking care it does not froth over the top of the pan. Pour into the dry ingredients and mix together.

Roll teapooons of the mixture into balls and slightly flatten. Place on greased baking trays, well spaced to allow for spreading during baking. Bake at 150c/300f for 20 mins or until golden brown.

Allow to cool for a little while, before lifting onto cooling racks. Store in an airtight container.

Note: the recipe comes from the Victorian Coeliac Society

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Last updated :April, 2000