Today in New Zealand and Australia, it is ANZAC Day where we remember our brave soldiers who served and fell in the World Wars and other conflicts. ANZAC biscuits were made in the World Wars because they were made without eggs – no rationing issues. Today after going to an ANZAC Day parade, we came home and made both kinds of ANZAC biscuits – the gluten-free and normal kind.
1/3 cup gluten-free flour
1/3 cup brown sugar
2/3 cup coconut
3/4 cup rolled oats OR 3/4 cup rice flakes*
1 tablespoon golden syrup
1/2 teaspoon baking soda
2 tablespoons boiling water
1/3 cup cranberries or currants (optional)
1 tsp cinnamon (optional)
Preheat oven to 180 degrees C.
Combine flour, sugar, coconut and oats/bran flakes in a bowl and mix well.
Melt syrup and butter together.
Dissolve baking soda in boiling water, and add to the golden syrup mix.
Add wet ingredients to dry ingredients and mix well.
Place level tablespoonsful of mixture on greased baking trays.
Bake for about 15 minutes or until golden. Makes about 20.
*Opinion is still divided about rolled oats and their gluten content. Internationally, they are rated as gluten-free but NZ standards and levels are quite rigorous when it comes to the presence of gluten. I made these with rice flakes to make sure they were gluten-free, but it does make a crunchier biscuit.
My taste tester said that both biscuits were very good, although the ones containing gluten were more moist. She liked the addition of the cranberries.
They shall not grow old as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.