Allergy free Anzac biscuits recipe

Ingredients

• 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

Method

• 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.

Note

• These are soft but if you'd like hard biscuits then use less Nuttlex: approximately 100g.