Recipe: Gluten-free quinoa Anzac biscuits
How to Make:
- Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
- Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.
- Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.
- Roll level tablespoonfuls of mixture into balls. Place on trays, 4cm apart. Flatten slightly with a fork. Bake for 15 minutes, swapping trays halfway through cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
Time for preparing:
20 min.
Servings:
24
Ingredients:
- 125g butter, chopped
- 2 tablespoons golden syrup
- 1 cup gluten-free self-raising flour
- 1 cup quinoa flakes
- 1 cup desiccated coconut
- 1/2 cup flaked almonds
- 3/4 cup firmly packed brown sugar
- 2 tablespoons hot water
