Although classic ANZAC biscuits did not have dried fruit in them most Kiwi’s now include raisins when making these biscuits. We find a mix of cranberries and raisins are also tasty.

These biscuits will keep well which is why they were shipped from home to the soldiers fighting in the war.

Free From: Gluten, Wheat, Soy, Sesame, Potato Flour/Starch & Nuts

Makes 12 large or 20 regular size biscuits

Ingredients:
¾ cup (115g) Baking Blend*
½ cup (100g) soft brown sugar
½ cup (65g) desiccated coconut
½ cup (50g) rice flakes or gluten free oats (if you can tolerate them)
⅓ cup (60g) raisins (a mix of raisins and cranberries is delicious)
65g (2.3oz) butter
1 Tablespoon golden syrup
½ teaspoon baking soda
½ Tablespoon water

Method:

  1. Preheat oven to 160°C (325°F) fan bake. Prepare a baking sheet with baking paper. Set aside.
  2. Put Baking Blend, sugar, coconut, rice flakes, and dried fruit into a medium sized bowl.
  3. In a saucepan melt together the butter and golden syrup until well combined.
  4. In a little bowl mix together the baking soda and water until dissolved.
  5. To the saucepan add the baking soda/water mixture and stir well while it froths.
  6. Pour the liquids into the dry ingredients bowl and stir all together until mixed through.
  7. Form into walnut size balls and place on baking tray, leaving space for them to spread. Flatten each ball slightly with the back of a wet spoon.
  8. Bake at 160°C (325°F) fan bake for 15 – 18 minutes until they are a toffee brown colour.
  9. When cooked remove biscuits from the oven but leave on the tray to cool and set for 10 minutes.
  10. Then transfer to a cake rack until completely cold.
  11. Store in an airtight container.

*Baking Blend recipe p.8 of the Goodness Me it’s Gluten Free Cookbook or the Gluten Free Cooking Starter Guide.