GLUTEN FREE ANZAC BISCUITS OAT FREE, NUT FREE, EGG FREE, DAIRY OR DAIRY FREE
DELICIOUS GLUTEN FREE ANZAC BISCUITS OAT FREE, NUT FREE, EGG FREE, DAIRY OR DAIRY FREE - your WAY, crunchy or chewy or crunchy but soft inside.
Servings: 2 15-25
Ingredients
DRY INGREDIENTS - MUST BE MIXED FIRST (WHISKED) prior to adding wet ingredients
- 150 grams Wild Sourdough Gluten Free BREAD MIX (wholemal or white, your choice) OR 1:1 Wild Sourdough Gluten Free BAKING FLOUR available from my website and retailers: https://wildsourdough.com.au/where-to-buy/
- 2-3 grams Baking Powder Gluten Free Double Acting (1/2tsp) must be double acting & gluten free
- 1/4 tsp sea salt (optional but recommended) If using salted butter, do not add salt
- 70 grams WEETBIX Gluten Free version (sorghum)
- 20 grams cracked buckwheat or quinoa flakes or millet flakes
- 60 grams coconut flakes, chopped or blitz*** see ——> to create shorter flakes (1/2-1cm)if yours are long
- 200 grams Soft brown sugar preferred raw caster sugar or any granulated sugar of your choice
WET INGREDIENTS FOR MELTING - VEGAN or DAIRY
- 125 grams vegan butter of your choice OR dairy butter
- 75 grams golden syrup maple syrup, treacle, rice malt, date syrup can be substituted but the traditional taste is golden syrup
WET INGREDIENTS - BAKING SODA for lightness
- 55 grams BOILING water
- 10 grams lemon juice
- 5 grams Sodium bicarbonate (baking soda) approx 1 level teaspoon (5ml)
Instructions
- Preheat oven to 180C fan forced
DRY INGREDIENTS - MUST BE MIXED FIRST (WHISKED) prior to adding wet ingredients
- Whisk by hand in a bowl until well distributed (especially baking powder and sea salt, if using)
- Make a well in the centre
WET INGREDIENTS FOR MELTING - VEGAN or DAIRY
- Place golden syrup and butter in a heavy saucepan and stir over a low heat or alternatively in your TM or Magimix CE bowl/machine until butter is melted
WET INGREDIENTS - BAKING SODA for lightness
- In a cup, add sodium bicarbonate, pour boiling water and add lemon juiceThe mixture will foam up
FINAL MIX & SHAPE
- ADD/pour both wet ingredients into the well and stir with a wooden spoon (DO THIS BY HAND, please, to retain the texture of traditional oat based Anzac biscuits).The mixture is a sticky ‘dough’Add a little extra water if mixture is dry
- OPTION ONE:Drop tablespoons of the mixture onto baking trays, place them 3cm apart to allow for spreadingOPTION TWO:Weigh 30grams and roll with oiled hands to form a ballFor CRUNCHY: flatten the dough ball completely with a fork or your fingers and bake for approx 15mins until golden For CHEWY: flatten the dough ball slightly with a fork or your fingers and bake for approx 12 mins or until golden on the edgesMY WAY: My preference is crunchy on all external surfaces but still soft in the inside of middle. To achieve this flatten the dough ball slightly with a fork or your fingers and bake for approx 15 mins or until golden and slightly darker on the edges
- COOL on trays for a few minutes to harden/solidify before transferring to wire racks to cool.
- Store in an airtight container (up to 2 weeks) or freeze (1 month)They will keep until you eat them all
- Dough can be made ahead and chill in the fridge (haven’t tried freezing the dough yet), thaw and see above instructions for shaping and baking
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