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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 45 mins

My Darling Lemon Thyme
MAKES 30

These first appeared on my blog not long after we’d crossed the ditch to live in Perth, Western Australia, and I was missing my grandparents terribly. We’ve since lost my granddad, but he fills my thoughts every time I make these annual treats. I like my Anzacs crisp on the outside but chewy in the centre; if, however, you are one of those crispy-biscuit lovers, cook them for 3–4 minutes longer.

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KelliDroze added Quinoa + Lemon Anzac Biscuits to Breakfast 11 Jun 20:29
Alecia B. favorited Quinoa + Lemon Anzac Biscuits 09 May 07:53
HarperCollins published her project Quinoa + Lemon Anzac Biscuits 29 Apr 06:00

Step 1
Preheat oven to 170°C (335°F). Grease and line two baking trays with baking paper. Place quinoa flakes, brown rice flour, quinoa flour, sugar, coconut and lemon zest in a bowl. Melt butter and golden syrup together in a small pan over medium heat. Mix baking soda with 2 tablespoons boiling water and add to the dry ingredients along with the melted butter mixture. Mix well with a wooden spoon or clean hands.
Step 2
Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. Slightly flatten and place 2–3cm apart on baking trays.
Step 3
Bake for 15–20 minutes until the cookies have risen, then fallen and
become dark golden brown in colour. Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool completely. Store airtight for up to 4–5 days.