Gluten Free Anzac Biscuits

Ingredients

125g (5oz) Margarine

2 tablespoons Golden syrup

1 teaspoon Baking soda

1 tablespoon Hot water

1 cup Desiccated coconut

1/2 cup Sugar

1 cup Ground almonds

1/2 tsp Xanthan gum (available from Binn inn)

1/4 cup Rice flour ( sifted)

1/2 cup Tapioca flour (sifted)

Melt margarine and golden syrup in a saucepan large enough to mix all the ingredients, cool slightly.

Dissolve baking soda in hot water and add to the saucepan with coconut, sugar, ground almonds, xanthan gum, and sifted flours, mix really well.

Make equal size balls and press them onto a baking sheet so they are approx even size and shape, allow a bit of room between each for some spreading.

Bake at 180 degrees for 15 mins, centre of oven. They will be ready when a dark golden brown colour, avoid over cooking as they will burn on the edges.

If kept in an airtight container these biscuits will keep for weeks, if they last that long!

Thanks to Jean Garnier for this recipe