My gluten free version of the classic Anzac biscuit. The smell of these when they are baking, the wonderful combination of golden syrup, butter & coconut bring back fond memories of my childhood. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

175 g Bakers' Magic Gluten free flour

80 g Desiccated coconut

200 g Caster sugar

50 g Buckwheat flakes (or rolled buckwheat)*

125 g Butter

40 g Golden syrup

1 tsp Bicarb of soda

15 g Hot water

*Buckwheat flakes - Sunnybrook - Gluten Free and Allergy Friendly Store sell Buckwheat flakes & they have an online store. There are a couple of different brands available, I used Big Oz organic Buckwheat flakes (rolled wholegrain cereal). I tried millet flakes & quinoa flakes - there is a huge difference in flavour. I know quinoa flakes are more readily available, don't be tempted to substitute.

Water - The amount of water will, even though it seems a tiny amount, change the characteristics of the biscuit. No water & the dough is hard to put together into a ball but the corresponding biscuit is deliciously crunchy. If the amount of water is doubled (30 g) the dough is easy to roll into balls & easy to spread when baking. If 60 g of water is used the biscuits are very thin & develop a deeper colour.

Method

Turn oven on to 150 C.

Line 3 trays with baking paper.

Combine Bakers' Magic Gluten free flour, coconut, sugar & buckwheat flakes in a mixing bowl. Make sure there are no lumps of sugar.

Melt the butter in another container & add in the golden syrup.

Combine the bicarb with the hot water & add this mix to the butter & golden syrup. 

Add the wet mixture to the dry mixture & stir to combine.

Take ~dessertspoons (~20 g) of the mix & shape them into balls. 

Transfer balls to the baking trays & press down lightly. I had 12 biscuits per tray. 

Bake in the oven for ~10 - 15 mins.

 

The following times are based on 20 g of dough.

Chewy Anzacs - bake for 10 mins

Crisp & a bit chewy (delicious warm) - bake for 12 mins

Crisper - bake for 15 mins 

 

If you want a crunchy biscuit omit the water. The mixture is harder to put into the ball shape. These biscuits don't spread a great deal so you can fit more on the tray. (These biscuits remind me of Arnotts "Kingston" biscuits - with a few more tweaks of the recipe & a choccy layer between..... absolutely delicious).

If you like thinner Anzac biscuits increase the amount of water to 30 g. You might only get 9 biscuits per tray as they spread a lot when baking.