Ingredients
- 125 g Butter, unsalted
- 2 tbsp water
- 2 tbsp golden syrup
- 1 tsp bicarb soda
- 80 g Puffed GF Grains, I used ratio = 30g Amaranth, 20g Quinoa, 20g Millet, 10g Rice
- 40 g Quinoa flakes
- 100 g dessicated coconut
- 150 g Rapadura or your choice of sugar
- 150 g Gluten free plain flour, I used a rice flour & potato starch blend.
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 C
Melt butter, syrup and water on 80 degrees for approx 3 mins, speed 1-2, or until butter is melted.
Mix dry ingredients in a separate bowl.
Add bicarb to butter/syrup mix and mix on speed 3 for 10 seconds - it should froth up a little.
Add dry ingredients to TM bowl and mix reverse, speed 3 till combined.
Add tablespoons of mix onto a baking paper lined tray allowing room to spread.
Bake for 12-15 mins till golden, biscuits will be soft to touch.
Leave on the tray for 5 mintes to cool and firm enough to be removed from the tray.
Tip
This makes 2 trays of medium sized biscuits on regular sized cookie trays.
Sugar can be reduced down to 100g for a less sweet biscuit.
Orgran GF Plain Flour required more liquid and did not make as nice a biscuit - plain rice flour is preferable, and can be made in your thermomix from rice, speed 9 for 2 minutes, make before starting recipe, and set aside.
Mixing the dry ingrdients in a seperate bowl makes for a more even distribution of the puffs/flakes/sugar.
These are styled after the Coles branded Gluten Free Anzac biscuits, but way cheaper!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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