I decided that I would try my hand at making Anzac biscuits using the Margaret Fulton recipe that I used as a child making these. Except this time I needed to change a few ingredients to make them gluten free. I substituted the rolled oats with rolled quinoa and the plain flour with gluten free plain flour.
Fortunately they worked a treat and tasted delicious. There was no need to alter the amounts of any of the ingredients or cook them at a different temperature - so easy.
1 tbs of golden syrup
2 tbs of boiling water
1 1/2 tsp of bicarbonate of soda
1 cup of rolled quinoa
1 cup of gluten free plain flour - I used a general all purpose flour from the supermarket
1 cup of white sugar
1 tsp of xanthum gum
Melt the butter and the golden syrup together in a saucepan - do this on the stove not in the microwave as you will have a little science trick happen later.
Combine the rolled quinoa, flour, sugar and xanthum gum together in a bowl or stand mixer.
Once the butter and the syrup are melted mix the bicarbonate of soda with the boiling water and add to the butter/syrup mixture. This is the magic part: it will froth up.
Mix this into the dry ingredients until well combined.
Roll into small balls pressing them onto a lined baking tray.
Place in a preheated oven at 150 degrees fan forced for 15-20 minutes until golden.
Let the biscuits cool completely before removing from the tray as they will hard significantly when cool.
Enjoy with a cup of tea or milk.
monica@loveglutenfreeaustralia
Fortunately they worked a treat and tasted delicious. There was no need to alter the amounts of any of the ingredients or cook them at a different temperature - so easy.
Gluten Free Anzac Biscuits
Based on the recipe from Margaret Fulton's Encyclopedia of Food and Cookery
125g of butter1 tbs of golden syrup
2 tbs of boiling water
1 1/2 tsp of bicarbonate of soda
1 cup of rolled quinoa
1 cup of gluten free plain flour - I used a general all purpose flour from the supermarket
1 cup of white sugar
1 tsp of xanthum gum
Melt the butter and the golden syrup together in a saucepan - do this on the stove not in the microwave as you will have a little science trick happen later.
Combine the rolled quinoa, flour, sugar and xanthum gum together in a bowl or stand mixer.
Once the butter and the syrup are melted mix the bicarbonate of soda with the boiling water and add to the butter/syrup mixture. This is the magic part: it will froth up.
Mix this into the dry ingredients until well combined.
Roll into small balls pressing them onto a lined baking tray.
Place in a preheated oven at 150 degrees fan forced for 15-20 minutes until golden.
Let the biscuits cool completely before removing from the tray as they will hard significantly when cool.
Enjoy with a cup of tea or milk.
monica@loveglutenfreeaustralia
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