ANZAC biscuits! Big Batch! Gluten & egg free!

by Karen Swan

I’ve always loved a good ANZAC biscuit, but there are conditions attached to that love.  The biscuit must be crunchy on the outside and chewy in the middle.  A chewy ANZAC is unbeatable in the biscuit stakes.

One tip:  don’t attempt to move the biscuits from the tray until they are cooled completely.  They will break apart as they harden.  You might feel like they aren’t cooked when the 14 minutes is up, but I assure you, they will cool to ANZAC perfection!  Even in my dodgy oven that takes 3 times as long as it should to cook anything, 14 minutes worked a treat.

They will lose some crunch after 24 hours, but remain a delicious biscuit nonetheless.

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(makes around 25 biscuits)

300g plain gluten free flour

130g Quinoa flakes

100g crushed peanuts (substitute sultanas if peanuts are a no-go.)

100g desiccated Coconut

300g brown sugar

175g butter  (replace with alternative if dairy is a no go for your family)

1/8 cup golden syrup

90mL Water

2 tsp bicarb soda


Preheat your oven to 190°C (175°C fan forced)

In a large bowl combine flour, quinoa, peanuts (or sultanas), coconut and sugar.

Melt butter and golden syrup in a small saucepan until boiling.

Add hot liquid to dry ingredients and mix with a wooden spoon.

Combine water with bi-carb soda and add to the mixture.

Mix by hand until dough comes together and let the dough stand for 5min to harden.

Roll spoonfuls of the mixture into balls, place on lined tray. Flatten slightly. Set to bake for 14 minutes.

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Remove from oven and leave on the tray to cool. Store in an airtight container once cooled.

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