Gluten-Free ANZAC Biscuits

by Leah Halmagyi
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Ingredients

  • 1 cup sushi rice
  • 2 cups coconut milk
  • 1 cup caster sugar
  • 1 cup quinoa flakes
  • 1 cup desiccated coconut
  • ¼ cup linseeds
  • 1 cup plain gluten-free flour
  • 150g unsalted butter
  • ½ cup golden syrup
  • 2 Tbsp molasses
  • 1 tsp bicarbonate of soda
  • 2 Tbsp boiling water

Instructions

1 Preheat oven to 160°C. Combine the rice and coconut milk in a medium saucepan and set over a moderate heat. Simmer until craters appear, turn the heat off, fit the lid, then set aside for 30 minutes.
2 Combine the rice, sugar quinoa, coconut and linseeds in a food processor and pulse until the mixture thickens, then fold in the flour. Melt the butter, golden syrup and molasses in a small saucepan over a low heat, then fold in. Mix the bicarbonate of soda and boiling water and beat in thoroughly.
3 Place tablespoonfuls of batter onto lined oven trays leaving plenty of space to spread, then bake for 12-14 minutes, until deep-golden. Cool on a wire rack.