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These biscuits were originally made during WWI to send to the ANZAC troops (Australian and New Zealand Army Corps) serving in Gallipoli. The ingredients don't spoil easily and kept well during the long transport by ship. For this recipe I use my preferred gluten-free flour by Schar.
Ingredients:
100g gluten-free plain flour
100g sugar
100g unsalted butter
85g gluten free oats
85g desiccated coconut
2 tbsp boiling water
1 tbsp golden syrup
1 tsp bicarbonate of soda
¼ tsp xanthum gum (optional)
Method:
Preheat oven to 160⁰C (fan), line 2 baking trays with parchment paper.
In a large bowl mix the flour, sugar, oats, coconut and xanthum gum.
Melt the butter and golden syrup. Mix the bicarb with the water, stir and then add this to the butter mixture, stirring again, then add this to the dry ingredients. Mix until everything comes together.
Take a spoonful of the mixture or snip the end of a piping bag to squeeze out portions onto the prepared tray. Repeat leaving space between each. Bake for appx. 10 mins until golden brown.
Take out of the oven and allow to cool.
Enjoy.
Gaby Van Clarke
Where were you standing when you decided to adjust your hair colour? Do you stand there often?
At the first salon I worked as a junior, back in the last century, the colourists at the salon had an interesting technique for showing clients their finished results; escorting them to the ladies toilet where a single electric wall light seemed to cast a favourable glow.