In the Kitchen: ANZAC Biscuits (Wheat Free)

‘They shall grow not 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 – lest we forget.’

Today is ANZAC Day. The day we Australians and New Zealanders remember those who made the ultimate sacrifice for our nations. It marks the anniversary of the landing of Australian and New Zealand troops at Gallipoli in WW1. We are a military family, a very proud military family. My husband has twice served overseas, the last time leaving to serve when Sarah was only 4 weeks old and returning when she was 8 months old. This is the moment our family was reunited after 221 days of separation. Even though the photo quality is poor this is by far my favourite photo.

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ANZAC biscuits are traditionally eaten on ANZAC day. During the First World War, wives and mothers would send these biscuits to the fighting troops. They were originally called Soldiers’ Biscuits but the  name was changed to ANZAC biscuits when our troops landed at Gallipoli. ANZAC stands for Australia and New Zealand Army Corps. We make them every year and this is my favourite recipe. This recipe is NOT gluten free – it contains oats – but it is wheat free. It’s a really simple recipe, perfect to make with little people and oh-so-deliciously chewy.

INGREDIENTS:

1 cup Wheat Free Plain (All-purpose) flour (we use Orgran)

1 cup traditional rolled oats (not quick oats) – N.B Oats contain gluten

3/4 cup brown sugar

1/2 cup desiccated coconut

125 grams butter (melted)

2 tbsp golden syrup (treacle)

1 tbsp hot water

1/2 tsp bicarbonate of soda

METHOD:

Oven: 160 degrees (320F)

Sift the flour into a bowl. Add sugar, rolled oats and coconut. In a separate bowl, combine the melted butter, golden syrup and hot water. Add the bi-carb to the liquid mixture. Add the wet mixture to the dry ingredients and mix thoroughly.

Roll into small balls and put on a lined baking tray. Cook in the oven for about 12-15 mins. Keep and eye on them, once they have turned golden brown with slightly darker around the edges they are done.

If you flatten your mixture balls then they will flatten completely when cooking and be very crispy. If you prefer soft biscuits like me then leave them in a ball before you bake them.

Then leave them to cool if can resist the delicious smell wafting through your kitchen. Jack was very excited about all the yummy biscuits. Enjoy with a cup of tea and remember those who have sacrificed and continue to sacrifice for much for us this ANZAC Day.

You can download the recipe card here: ANZAC Biscuits

5 Replies to “In the Kitchen: ANZAC Biscuits (Wheat Free)”

  1. cool beautiful and delicious 🙂

  2. That photo is wonderful. The connection between Jack and his daddy is priceless. You must have missed him dreadfully; so nice he’s home.

    1. People told me that it would get easier but it never did. We missed him every single day. When he came home, Jack clung onto him for a month. It took Jack a while to realise that daddy wasn’t leaving again.

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