Gluten free ANZAC biscuits

Being gluten free I have avoided oats even though they don't strictly contain gluten. Oats can be cross contaminated with gluten and have a gluten-like protein called avenin.

What I have discovered is that I am ok if I don't eat raw oats e.g. like a raw muesli. But if I eat oat sourdough bread, or cook with oats occaisonally my guts are ok. So in honour of ANZAC day today here in Australia, here is my recipe for the delicious biscuits we call  "ANZACs"

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Ingredients:
150g gluten free flour (use a gluten free mix or grind rice on speed 9 for 90 seconds)
100g rolled oats
100g dessicated coconut
100g coconut sugar
125g butter
2Tbs of golden or maple syrup
1 tsp bicarb
2 Tbs water

Thermomix method
Preheat oven to 160 C
Melt butter, syrup and water on 80 degrees for approx 3 mins, speed 1  (or till butter melted)
Mix dry ingredients in a separate bowl
Add bicarb to butter/syrup mix and mix on speed 3 for 10 seconds
Add dry ingredients to TM bowl and mix reverse speed 3 till combined
Add tablespoons of mix onto a baking paper lined tray allowing room to spread
Bake for 10-12 mins till golden
This makes approx. 24 cookies so you may need to do it in  a few batches
Completely cool on wire racks

Conventional method:
Preheat oven to 160 C
Melt butter, syrup and water in a saucepan on low heat
Mix dry ingredients in a separate bowl
Add bicarb to butter/syrup mix and stir, then add to dry ingredients and mix with a wooden spoon till combined
Add tablespoons of mix onto a baking paper lined tray allowing room to spread
Bake for 10-12 mins till golden
This makes approx. 24 cookies so you may need to do it in  a few batches
Completely cool on wire racks

This recipe is less sweet that conventional ANZAC recipes that use up to 1 cup of sugar (approx 200g). You can use more sugar is you wish, but I think they are sweet enough. If you are not gluten free you can use plain flour as a direct substitute.