ANZAC Biscuits (Cookies)

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ANZAC Biscuits

 

 

125 gms (4 1/2 oz) vegan margarine

1 tbsp (4 tsp) golden syrup

2 cups mixed gluten free cornflakes and puffed rice

3/4 cup coconut

1 cup sugar

1 cup gluten free plain (all-purpose) flour

1 1/2 tsp bicarb of soda (baking soda)

2 tbsp (8 tsp)(40 ml) water

 

 

Mix cornflakes, puffed rice, coconut, sugar and flour in a large

bowl. Melt butter or margarine and golden syrup. Add bicarb of soda

(baking 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.

 

 

Makes about 24 biscuits (cookies)

 

 

Note: the recipe comes from the Victorian Coeliac Society