Anzac Biscuits started out in life as a staple in soldiers’ rations – a very (very) hard, nutritious but unpalatable alternative to bread.
In Gallipoli, they became known as Anzac Tiles, and creative ways were found to get them down. They were grated and turned into porridge, or soaked in water with jam and baked over a fire to make ‘jam tarts.’ (Sounds like seriously wishful thinking.)
Their virtual indestructibility meant that further uses were found. At The Australian War Memorial you can see them used as picture frames, to carry messages, and in one instance, even as a painter’s canvas. The biscuits became the stuff of legend, and the Anzac moniker stuck.
The sweet and delicious Anzac Biscuit we know now, usually made with rolled oats, coconut, butter, golden syrup and sugar, started to appear in recipe books in the 1920’s. When this version became the official Anzac Biscuit is unknown, but enough of them were sent off to the troops in comfort parcels to make them the icon of Anzac Day they are today.
Everyone, it seems, has their own, their mother’s or their grandmother’s favourite Anzac Biscuit recipe. But given that the food standards authority (FSANZ) and Coeliac Australia still advise – there has been considerable but as yet inconclusive research into the issue – that oats should be avoided in a gluten-free diet, we’ve come up with an alternative, which we think is just as delicious. No tiles here.
Jan and Rosie
ANZAC BISCUITS
Makes approximately 24.
200 gm Revenge Almond Gluten-free Plain Flour Mix (recipe below)
50 gm desiccated coconut
50 gm shredded coconut
90 gm quinoa flakes
150 gm sugar
125 gm butter
2 tablespoons golden syrup
2 tablespoons boiling water
1 teaspoon bi-carb soda
1 egg, beaten
Preheat oven to 180℃, or 160°C fan-forced, and line two large oven trays with baking paper.
Combine the flour, both types of coconut, quinoa flakes and sugar in a large mixing bowl.
In a medium size saucepan gently melt butter and golden syrup until combined, then remove from heat.
Dissolve bi-carb soda in the boiling water and add to the syrup mix. Stir until frothy and quickly add to the dry mix along with the beaten egg, stirring to fully combine.
Roll the mixture into balls the size of small walnuts, place on the baking tray and flatten a little, allowing plenty of room for the biscuits to spread.
Bake for 15-20 minutes, or slightly longer if you like a really crunchy biscuit. Allow to cool on tray for 5 minutes before transferring to a rack.
REVENGE GLUTEN-FREE ALMOND PLAIN FLOUR MIX
280 gm almond meal
210 gm besan flour
280 gm fine white rice four
175 gm corn flour
Make up a batch and store in the fridge.