Gluten free ANZAC biscuits, with love from Australia

I lived in Melbourne for three years. During those three years I was introduced to the genius invention that are ANZAC biscuits. ANZAC day, which stands for Australian and New Zealand Army Corps, is on the 25th April.

It was a day originally established to commemorate major casualties in the First World War, but now it is basically a national day of remembrance, to honour all those who served and died in all wars. ANZAC biscuits are great because they are super easy to make, delicious and they have a long shelf life (that was their whole original purpose!).

Watch the video on how to make them here: (or keep reading for written instructions)

Ingredients:

35g coconut flour

15g tapioca flour

25g brown sugar

35g gluten free oats

40g shredded coconut

90g unsalted butter

35g coconut oil

1 tbsp golden syrup

1/2 tsp bicarbonate of soda

And 1 tbsp water.

How to:

1. Sift the coconut flour, tapioca flour and brown sugar into a mixing bowl. Add the gf oats and the shredded coconut and lightly stir

2. Place the butter, golden syrup, coconut oil and water in a sauce pan and melt over a medium heat

3. When all the ingredients have melted, take off the heat and add the bicarb. Stir till the mixture has a homogenous colour

4. Pour the liquid ingredients over the dry ones in the mixing bowl and stir together

5. Place dollops of about 1 tbsp of the mix on a lined oven tray, making sure to leave plenty of space between them. Lightly press a fork into them to slightly flatten them

6. Place in an oven preheated to 160°C (320F) for about 10 minutes

7. Let cool on the oven tray without touching them (they'll fall apart otherwise) so they can set, then let them cool completely on a rack

8. Enjoy! Especially yummy with ice cream…

Nutritional Values: