Gluten Free Anzac Biscuits
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I made Gluten Free Anzac Biscuits Sunday afternoon; With a packet of Well and Good Premium Biscuit Mix. I replaced the Oats with Quinoa Flakes and to my delight it was a complete success.
Delicious just the way we like them.
This is what I did......
- Make Well and Good Premium Biscuit mix as directed on the back of the pack.
- Then add ¾ cup of Quinoa Flakes, half a cup of Desiccated Coconut and two tablespoons of Golden Syrup. And mix until all ingredients come together.
- Roll into small balls and flatten out to your preferred size.
- Bake for about 18-20min or until biscuits are slightly brown.
The longer the baking time the crunchier the bickie, if you want a more chewy consistency like traditional Anzac’s. bake for 16-18min.
The biscuits won’t have the same lovely dark golden colour as traditional Anzac Biscuits because we don’t use brown sugar in the Well and Good Premium Biscuit mix but they will be lightly brown and they are delicious.
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Recipe for coffee and Pecan Cake - From “The Gluten free Kitchen” by Sue Shepherd
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I have a copy of Sue Shepherds’ book “The Gluten free Kitchen”, it’s a terrific book and I often read through my collection of Cook Books just for fun and inspiration (I love to cook), my favourite part in any book is the dessert section and Sue has a good variety in this book from custards to cakes they all look delicious and not too difficult to try.
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I was taking a break on Friday and having a little read when the recipe for coffee and Pecan Cake jumped up at me (I love coffee), Bake me… Bake me whispered the cake, and so I did on Saturday afternoon - Sue’s recipe includes a variety of gluten free flours however I used Well and Good Classic Bread mix instead, I would of used the Well and Good self-raising flour but forgot to grab one on Friday…
Lucky I had the Classic and it worked perfectly. –
I didn’t add any GF baking powder and again only remembered after I put the cake in the oven, but it rose beautifully and I was happy with the performance of our bread mix in a new recipe.
This cake surely went around – tart like; we ate some Saturday evening with our habitual cup of tea.
Dad and Mum came over the next day and love it; dad was especially excited because I was using the classic bread mix; which he is re-launching soon.
I had friends over on Monday, who thought I was good/ bad because I had the Coffee Cake and Almond Bread and another Cake a GF Sponge Roll with Strawberries and Cream, which I made essentially to, impress them, it worked.
Next day my friend and I did Pilates (sporadic event), she took the remaining cake home for her partner and he also enjoyed it heated with cream.
Here’s to another moment of girlish pride, particularly because no one that ate the cake was coeliac or gluten intolerant.
My Version of Sue Shepherd’s recipe for Coffee Pecan Cake using Well and Good Classic Bread Mix in place of various dry ingredients.
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