I made a batch of these the other day from the Coeliac UK cookbook, and have been asked for the recipe by Mel of Wildflower Designs, so I thought I'd share it on the blog. I've always been partial to Anzac biccies, so was happy to find a recipe for a gluten-free version. They are very easy to make too. The only ingredient that might be a bit tricky to track down is the millet flakes. I popped down to my local wholefood store Piko, who had some, along with what seemed like every other gluten free ingredient you might need!
110g millet flakes
110g caster sugar
110g desiccated coconut
50g rice flour
50g tapioca flour
50g ground almonds
3 tablespoons water
1 tablespoon golden syrup
2 teaspoons baking soda
Preheat the oven to 160˚
Mix together all the dry ingredients except the baking soda in a bowl.
Put the water, golden syrup and butter into a small saucepan, bring to the boil, then remove from the heat, add the baking soda and stir. Pour into the dry ingredients and mix thoroughly.
Roll mixture into balls and place onto a baking tray lined with greaseproof paper. Space them sufficiently far apart for the biscuits to spread as they cook. Flatten with a ford and bake in the oven for 20 minutes or until golden brown.
Leave to cool on the baking tray for about 5-6 minutes, or until firm enough to handle, before transferring to a wire rack to cool completely. Store in an airtight container.