These tasty and crunchy gluten free cookies are a New Zealand icon. You can learn more about the ANZACs here. They are sometimes referred to as Anzac biscuits instead of cookies.
- 150g butter
- 2 tbsps golden syrup
- ¾ cup brown sugar
- ½ cup coconut
- 2 cups rolled oats
- 1/3 cup rice flour
- 1/3 cup chick pea flour
Melt butter, golden syrup and brown sugar over gentle heat in large saucepan. Take off the heat and add all dry ingredients. Mix well and roll into balls. Place on greased tray. Allow room to spread. Flatten with a fork. Bake 180C fot 10-12 minutes.Watch that the cookies do not burn, as golden syrup and brown sugar burns very quickly. Cool on a wire cooling rack.
Note: If you wish to avoid the oatmeal in this recipe, then try rice flakes in this recipe instead. Alternatively, you could look at our recipe entitled ‘Gluten Free Anzac Cookies With Rice Flakes’.
Oatmeal is tolerated by many people sensitive to the gluten in wheat, rye and barley flours, as it is slightly different in its composition. If in any doublt as to whether you can tolerate oatmeal gluten, then use the alternative instead – rice flakes.
Regarding your cookies that contain cornflakes: cornflakes have malt extract in them which is definitely not gluten free. Also, there is some controversy over using oats in gluten-free recipes. You have mentioned that oats contain a certain type of gluten but another factor to consider is that oats are often grown and milled where wheat is grown and milled, so is therefore often “contaminated” with wheat gluten.