Gluten Free Anzac Biscuits

submitted by Kate Packer ...

Anzac Day is the 25th April. These biscuits were made originally by mothers and sweethearts for their boys abroad in WW1. They used the recipe because the biscuits travel well and they last a long time.

This was an experiment for Tuesday morning prayer because a dear friend usually misses out on biscuits with tea/coffee afterwards. She says these are good. So here is my recipe ...

 Ingredients
(1 cup = 250mls)

1. 100g butter (never margarine)
   1 tablespoon golden syrup
   
2. 1/2 cup sugar
   3/4 cup coconut
   3/4 cup porridge oats
   3/4 cup Dove Farm (gluten free) plain flour
   
3. 1 teaspoon bicarbonate of soda
   1 tablespoon hot water                                

Method

1. Melt butter and syrup in a large saucepan then cool.
2. Mix sugar, coconut, oats and flour together in a bowl.
3. Dissolve bicarbonate of soda in the hot water in a jug.
   
4. Mix everything together in the saucepan. This will then look like breadcrumbs. Pick up about a teaspoonful and squeeze it very hard to make a ball.
5. You need a baking tray lined with bakewell paper, not foil and do not grease. Preheat the oven to 180°C. Put all of the balls on the tray and bake for 15 minutes.
   
6. Leave to cool on the tray.  Do not touch them until they are completely cold. Store in an airtight tin.