Gluten Free ANZAC Biscuits

Deliciously chewy Gluten Free ANZAC Biscuits prepared, baked and ready to eat in just minutes!

5 from 1 vote

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Course: Biscuits

Cuisine: Australian recipe, Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 137kcal

Cost: $5

Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.
Combine the rolled oats, gluten free plain flour, brown sugar and coconut in a bowl.
Place butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until melted.
If using a Thermomix: Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.
Stir through the bicarbonate of soda.
If using a Thermomix: Add the bicarbonate of soda and the cold water to the melted butter mixture and mix for 10 seconds, Speed 3.
Pour the butter mixture over the oat mixture and stir to combine.
If using a Thermomix: Add the rolled oats, gluten free plain flour and coconut. Mix together for 40 seconds, Reverse, Speed 2.
Roll level tablespoons of mixture into balls.
Place on trays, 5cm apart and flatten slightly.
For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.
Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

RECIPE NOTES & TIPS:

Not suitable for coeliacs - please note that this recipe is not suitable for coeliacs unless they have been advised by their doctor that they can safely consume oats. Find more information here.
Weigh your ingredients - with this recipe, accuracy is important. I have included weights of each ingredient, for best results. It is important to carefully weigh each ingredient, as a little extra or not enough of a certain ingredient can alter the dough and affect the final result. This recipe is made with Australian cup and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

The biscuits are soft and fragile when freshly baked - so leave them to cool on the tin for 5 minutes to harden slightly before moving to a wire rack to cool completely.

For chewy ANZACs - bake for 10-12 minutes. The biscuits will be soft when you take them out of the oven, but will firm on cooling. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

For crunchy ANZACs - if you prefer your ANZACs crunchy, it’s so easy to do that without even changing the recipe! Cook for a further 3-5 minutes than the chewy recipe (a total of 12-15 minutes). Again, the biscuits will be soft straight out of the oven but will go crunchy as they cool.
Storage - Gluten Free ANZAC biscuits can be stored for several weeks in an airtight container at room temperature. They will soften after a few days (but are still absolutely delicious!).

Freezing - both cooked ANZAC biscuits and the uncooked dough can be frozen.
- - To freeze the dough: wrap it in clingfilm and store in a bag or container in the freezer for up to 3 months. Thaw in the fridge overnight and then bake as normal. If the mixture is cold, it may need an extra minute or two in the oven.
- - To freeze the baked biscuits: freeze in an airtight container for up to 1 month and thaw in the fridge or at room temperature before eating.