Quinoa + Lemon Anzac Biscuits

My Darling Lemon Thyme

Posted by HarperCollins

About

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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You Will Need (9 things)

  • 1 cup Quinoa flakes
  • ½ cup Fine Brown Rice Flour
  • 3/10 cup Quinoa Flour
  • 1 cup unrefined Raw Sugar
  • ¾ cup Desiccated Coconut
  • Finely grated zest of 1 Lemon
  • 125 g Butter
  • 1 tbsp Golden Syrup or runny honey
  • 1 tsp Baking Soda

Steps (3 steps, 45 minutes)

  1. 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.

  2. 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.

  3. 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.