This wheat free Anzac biscuits recipe makes perfect, chewy biscuits every time. Press down on your pre-cooked balls a little firmer to flatten them and create a crisper baked product.
Ingredients
Method
Preheat oven to 170°C (150°C fan-forced). Line two large oven trays with baking paper.
Combine oats, flour, sugar and coconut in a medium bowl. Place butter and golden syrup in a medium saucepan; stir over low heat until butter melts. Combine bicarb and 2 tablespoons of boiling water in a cup; add to butter mixture then stir into dry ingredients until well combined.
Roll 1 tablespoon of mixture into balls (see tips) then place on trays 5cm part. Press down lightly lightly.
Bake biscuits for 20 minutes or until golden brown, swapping trays halfway through cooking, or until deep golden. Cool on trays.
If you prefer crisper Anzac biscuits, flatten them a little more and bake for an extra 1-2 minutes.
Anzac biscuits will keep in an airtight container at room temperature for up to 1 week but will soften slightly.
Test Kitchen tip
