Wednesday, April 24, 2013

Allergy free Anzac biscuits recipe

  • 1 cup Orgran all purpose flour
  • 1 cup rice flakes, soaked until slightly softened, strained
  • 1 cup desiccated coconut
  • ¾ cup caster sugar
  • 1 tsp lemon zest, finely grated
  • 125g Nuttlex
  • 2 tbsps golden syrup
  • 1 tsp bicarb soda
  • 1 tbsp boiling water

  • Preheat oven to 160°C.
  • Line 2 baking trays with greased aluminium foil.
  • Sift the flour into a bowl.
  • Add the soaked rice flakes, coconut, sugar and lemon rind.
  • Stir to combine and then make a well in centre.
  • Place the Nuttlex and golden syrup in a small saucepan.
  • Heat over a medium-high heat until the Nuttlex has melted, stirring to combine.
  • Combine the bicarb soda and boiling water in a bowl.
  • Pour the bicarb mixture into the Nuttlex mixture, stirring to combine.
  • Add the Nuttlex mixture to the flour mixture and stir to combine.
  • Take tablespoons of the biscuit mixture, place on the trays and shape into rounds 3cm apart.
  • Flatten them with of a spatula or fork.
  • Bake for 13-15 minutes, swapping the trays halfway through cooking, until golden.
  • Allow the biscuits to stand on the trays for 5 minutes.
  • Transfer the biscuits to a wire rack to cool.
  • These are soft but if you'd like hard biscuits then use less Nuttlex: approximately 100g.

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