Gluten Free ANZAC Biscuits
1 cup gluten free plain flour
1 cup sugar
1 cup desiccated coconut
1 cup quinoa flakes
2 large tablespoons golden syrup
125 gms vegan margarine
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
Combine all dry ingredients except bicarbinate of soda in a large bowl.
In a saucepan on low heat melt together golden syrup and margarine. When margarine is melted, combine bicarbinate of soda and boiling water in a small dish. Add to melted margarine mix and stir until the mixture froths. Combine wet and dry ingredients and mix well.
Roll this dough into balls and press slightly on a baking paper lined baking tray or cookie sheet. They will spread little so leave some space between the biscuits. Cook in a medium hot oven (about 150 -175C) oven for 12 to 15 minutes.
The biscuits will be soft & a bit fragile when you remove them from the oven. Allow them to cool on the trays or if need the trays for more bikkies, you can carefully remove them with an egg flip onto a rack to cool completely.