ANZAC Biscuits (EF + NF)

It's been a while between biscuits, actually it hasn't been since the birth of our little cookie that I shared a biscuit recipe with you! This parenting lark is hard work of the most rewarding kind. 16 months into the journey and our little fellow continues to amaze us with the way he learns and in the little cheeky faces he pulls, some so very serious.

As our little cookie pulls faces and sometimes keeps us up all night teething, giving us a work out running around the playgrounds after him (thank goodness, because after all these biscuits...) well, I'm working on something a little different and I'm looking forward to sharing it with you guys soon!

In the meantime lets take a minute to reflect on these ANZAC biscuits and the history that they represent. A more important biscuit in our Australian history you will not find. These gluten free ANZAC biscuits are crunchy on the outside and chewy in the middle, just like my Mum used to make them. You've simply got to bake a batch, I'm happy to come over and eat one (or three) when you do!


Gluten Free ANZACS (EF + NF)

/ makes about 22 biscuits /

This recipe is adapted from a recipe in Vol 4 of The Gluten Free Scallywag Magazine. I use crushed gluten free cereal instead of oats. Of course oats might be ok for you where you live but in Australia the Coeliac Society's standard is no oats for people with Coeliac Disease. You can read more about that here. Feel free to substitute the flours for your favourite gluten free flours, or flour mix totaling 120g. If you are after a crunchier ANZAC flatten the biscuits a little extra and bake for a further minute.

method

Preheat your oven to 160 degrees Celsius. Line two baking trays with baking paper.

In a large bowl combine the crushed cereal, flours, sugar and coconut.

In a small saucepan melt the golden syrup and butter until just bubbling. Use a low heat so that it doesn't catch and stir often.

Working quickly mix together the bi-carb and hot water in a small bowl and pour into the melted butter. It will foam up, quickly stir it and pour into your dry ingredients. Mix well.

Press and roll tablespoons of mixture (the mixture is a little crumbly, hense the pressing prior to rolling) into balls and place 5cm apart on the prepared baking trays. Continue with remaining dough. Press down slightly with the palm of your hand.

Bake for 12 minutes for chewy ANZACS or 14-15 minutes for crunchier ones. Cool on trays for 5 minutes before transferring to a cooling rack.

Will keep for 5 days in an airtight container.

ingredients

100g crushed gluten free cereal* or quinoa flakes

90g brown rice flour

30g quinoa flour

100g sugar, I used raw, but castor is fine too

65g desiccated coconut

2 tablespoons golden syrup

125g butter

1/2 teaspoon bi-carbonate soda

1 tablespoon hot water

 

 

 


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*disclaimer - I was sent a box of the new Kellogg's Gluten Free Special K which I used in this recipe.

PS. I've moved my blog to a new platform so that I have a better space to share recipes with you and have a nicer 'shopfront' for you to peruse and purchase from - you can check out the shop here. As a result there are a whole bunch of broken recipe links (and pinterest - wah!) which I'm working on fixing. I'm so sorry if you can't find what you're looking for but there's a handy little search function on the top right sidebar that will find the recipes you're looking for as I update the recipe index.
 

Apricot Sultana Cookies & Our Little Cookie (NF)

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It's been a while between posts. In fact, it's a whole other side of the country between posts! Yes, we have moved back to Perth and have settled into our new home south of the river (my first time this side, it's taking a little while to get used to it!). We have a few boxes left to unpack and my desk, although together, still needs a top coat of paint. I'll show you around some time but for now I am simply busting to tell you...

I'M A MUM! 

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Just over 2 weeks ago we welcomed our first little bundle of joy into our lives, Ray, our little cookie. He is just precious. I am totally, 100%, completely biased of course, but I think that's the case with most parents. Labour went by quickly after we'd made a trip to IKEA to purchase a few last minute items in the afternoon. I didn't know the sensations I was feeling were contractions (I though I was just being a bit of a sissy and they were possibly Braxton Hicks - ha!) but clearly, it really was a last minute shopping trip as Ray was born not even 7hours later. As we were left in our room together a couple of hours after midnight I said to my man, David

"We're parents - we created this little human!"

I have repeated that exclamation a number of times over the past two weeks.

There has been a whirlwind of visitors as my parents became Grandparents for the 1st time and my man's parents for the 6th! My best friend missed out on making me my labour inducing (kidding) nutella cheesecake pots prior to his birth but she has dropped around with some delicious wholefood mudcake as nutrition for Mum. When I steal the recipe off her I'll share it here - so good!

Ray doesn't mind that there's no Christmas tree up, just a string of fairy lights glittering on our newly renovated dresser - which, I'm positively loving by the way, stacked up with my vintage finds and crockery collection, or that I'm introducing him with a rather non-festive cookie recipe. I must admit after having made gluten free gingerbread just before his birth and enough fruit mince pies for a small army (ie my then growing belly) I felt that I wanted something a little more... wholesome.

Something fruity and full of homemade goodness . Something that I won't feel too bad about eating as a midnight snack, one handed, with a cup of tea at the kitchen table, while I feed him and go nuts pinning on Pinterest at the same time.

So, go make these cookies. I did right after I'd put our little cookie down for a sleep, so you can too.

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A note about The Gluten Free Scallywag Magazine : There will be a Vol 4 of The Gluten Free Scallywag Magazine, I've already started working on it . It will be released in 2015 after we've settled into our new role as parents. In the mean time we, as a family want to wish you a Merry Christmas & invite you to enter 'COOKIE' at checkout to receive $5 off the PDF version of the Gluten Free Scallywag Magazine Vol 3! Discount available til midnight Boxing Day 2014.

Also, gorgeous chopping board by my lovely husband, he's setting up shop with homemade lovelies such as these soon, so, I'll keep you posted on the details!

Apricot Sultana Melt & Mix Cookies (NF)

Makes approximately 24

The dry ingredients can also be layered in a 1Litre glass jar and gifted with an instruction tag as a gorgeous Christmas gift. The cookies should also work if you sub coconut oil for the butter. They'll be a little bit crunchier than their buttery cousins. Will keep for approximately one week in an air tight container. 

You could easily switch out the dried fruits for those of your choice and the tahini for peanut butter or a nut free butter. 

Dry ingredients

180g plain gluten free flour

20g quinoa flakes

1/4tsp bi-carb soda

1/4tsp gluten free baking powder

65g raw castor sugar (or plain castor sugar)

65g brown sugar

30g desiccated coconut

50g sultanas

50g dried apricots, chopped

Wet ingredients

1 egg

125 butter, melted and cooled

2tsp vanilla

2tblspn tahini

method

Preheat oven to 180degrees Celsius. Line 2 baking trays with baking paper.

In a large bowl whisk together the dry ingredients.

In a small bowl or jug whisk together the wet ingredients.

Stir to combine.

Roll into 1 1/2tablespoon balls and flatten slightly. You could also use a 60ml ice cream scoop here for this (I did and it made life a little less messy). Bake for 15-17minutes, turning halfway, until golden.

Allow to cool on trays. Store in an airtight container for up to one week.

Coconut Fruit Mince Slice

Fruit Mince Slice | The Gluten Free Scallywag

Since we returned from our honeymoon in August (I’ll share photos at some stage!) my life has been filled with cooking, baking and photographing for the 3rd Edition of The Gluten Free Scallywag Magazine , the First Print Edition. It’s been a crazy few months filled with highs and lows as we received some sad news from family and friends. It’s taken a toll on me and I cannot think of anything other than spending Christmas with my family at this moment. This time next week we’ll be in my favourite place, Margaret River , to spend our first ever Christmas at my brother’s home that he and his fiancé purchased a few months ago. I cannot wait to see it and give them both a big hug, and their little staffy, Dennis (the menace) a tummy rub.

Fruit Mince Slice | The Gluten Free Scallywag
The Gluten Free Scallywag - Fruit Mince Slice

Christmas will start, most likely with a fruit platter for breakfast, because we like to have plenty of space for all day grazing. We’re all bringing a plate to Christmas this year and I imagine we’ll be filling our lunch plates from large pick your own style plates; cheeses, olives, leg ham; warm meats and a slew of salads, everything will be gluten free. We usually have fruit mince pies, rum balls and other sweet treats out at the same time as my Dad has a huge sweet tooth and likes to grab at a little something sweet, does your family do something similar?

There will be gift giving, food, laughter, afternoon naps and I’m sure Dennis will love all the attention. At some point, some of the boys will go for a surf and we’ll just kick back in the sunshine possibly with a piece of this slice to keep us company. Not too sweet it’s the perfect way to eat fruit mince, especially if you’re not a fruit mince pie fan. The fruit mince really melds together well with the coconut almond frangipane topping that’s going on all over the brown sugar shortbread base.

Fruit Mince Slice | The Gluten Free Scallywag

If you're stuck for a homemade gluten free gift for the gluten free guy or gal in your life?

Make a batch of this festive slice and wrap it up in little cellophane bags. Done. I know I'd love this as a gift, well, right after I grilled you on your ingredients used and cross contamination measures, I'd give you a big ol' hug!

This recipe has been poked, prodded and adapted from the AWW Cakes & Slices Cookbook until I was happy with its gluten free form, plus my husband, aunt and uncle kept eating it before I'd had a chance to photograph it!

Merry Christmas.

Coconut Fruit Mince Slice

Adapted from AWW Biscuits

Base

60g brown sugar

135g butter, softened

225g plain gluten free flour

Topping

2 eggs, lightly whisked

1 teaspoon vanilla essence

 65g brown sugar

80g desiccated coconut

40g almond meal

15g plain gluten free flour

1/2 teaspoon gluten free baking powder

200g fruit mince (homemade is always preferred)

Heat your oven to 170degrees celcius. Line the base of a 28cm x 18cm brownie pan with baking paper.

Beat the sugar and butter together until creamy. Add the flour and mix to form a loose crumb. Press into the base of the prepared tray and bake for 10-12minutes until golden. Allow to cool slightly.

Meanwhile make the topping. Whisk together to eggs and vanilla. Fold in remaining ingredients. Spread onto the base and bake a further 25-30minutes until golden brown.

Allow to cool completely before cutting into squares.

Will keep well stored in an airtight container for 3days.

*Please note that any orders for the Print Edition of The Gluten Free Scallywag placed after Friday 20th December will not be shipped until the 6th January 2014.

Margaret River {Published} & Raspberry Melting Moments

The Gluten Free Scallywag_Simply Gluten Free Margaret River travel Piece
The Gluten Free Scallywag - Raspberry Melting Moments.

Margaret River is a place close to my heart.

I've traveled to Margaret River or Margs as we like to call it, before I was even able to walk or talk. Since I could do that we spent at least a week there every school holidays and traveled the 3hour drive more times than I care to remember after school on Friday's for weekend spent in our holiday home. Holidays were spent chopping (or in my case carrying) wood for the fires come winter, reading books or playing Scrabble and Cluedo (without a doubt, my favourite board game) or Monopoly (my brother's, no doubtfully because he whipped my ass in it every single time , apart from the time I cheated - shhh don't tell him that!). We'd spend hours at the beach, me with my red hair meant I was constantly covered head to toe in sunscreen; the thick 30+ stuff.

The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece

It was with these memories in mind that I recently wrote a piece on traveling and eating gluten free in Margaret River.  It was the perfect excuse to visit a few of my favourite Margaret River eating spots over the Christmas break for Simply Gluten Free Magazine . The magazine is headed up by the lovely Carol from Simply Gluten Free and is produced in the U.S. it has an fantastic collection of information for us coeliacs inside. Recipes, gluten free entertaining, information on gluten intolerance & Coeliac disease, makeup and travel are just some of the topics covered in this bi-monthly mag. I was honoured to be a part of the international crew of writers for the May-June edition of Simply Gluten Free Magazine . You can read the article on traveling and eating gluten free in Margaret River here , or if you're in the U.S. you can purchase the magazine on news shelves or get a subscription.

Big thanks to my friends and family (you know who you are) who helped me to order and taste the majority of the gluten free menu items (also the wine!) from Voyager Estate & Cullen Wines, it was a hard task, but someone had to do it! 

If you're traveling to Margaret River or Perth in Western Australia, be sure to check out my list of gluten free friendly restaurants and cafes in the area and remember, I'm always available to message on facebook or email me on   jas {@} glutenfreescallywag.com if you've specific questions!. 

If you're visiting my little Aussie blog from the Simply Gluten Free Magazine, then I would like to welcome you and thank you for reading. If you're not visiting from the mag, that's ok too, because I baked another batch of my favourite melting moments. In fact, I shared these melting moments a few years ago with a classic lemon butter cream, but I love them with raspberryand my man loves them with passionfruit, they're deliciously light and buttery, with a gorgeous crumb and far too much butter to be even a little bit good for you! So, after one of these and a cup of tea, it's time for me to hit the payment, or the pool for some exercise.

Oh, on another note, I have to say, I'm super excited that this recipe along with a few more of my creations will be in the all new Yum.Gluten Free Magazine due out 1st August. Be sure to head across to Yum Gluten Free Magazine on facebook to stay up-to-date!

PS If you're visiting from the States then let me explain that Coeliac is the Aussie spelling for Celiac. 

The Gluten Free Scallywag - Raspberry Melting Moments.
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag Simply Gluten Free Magazine - Margaret River
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten 
Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag - Raspberry Melting Moments.
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece

Raspberry Melting Moments

130g butter, softened  

115g plain gluten free flour  

45g gluten free icing sugar (or icing mixture)  

50g gluten free custard powder  

1-2tsp vanilla essence

60g butter, softened  

100g GF icing sugar, sifted  

6-8 fresh raspberries or frozen raspberries, defrosted  

method

Preheat oven to 160deg. Line a 2 cookie trays with baking paper.

Beat butter until pale and creamy.

Sift all other ingredients and add with vanilla, beat together until a dough is formed.

Roll teaspoon sized balls and place onto trays keeping a good 5cm between each as they do spread a little. 

Squash slightly with a fork, note that dusting the fork in icing sugar should help the dough not stick to the fork!

Place in oven for 15minutes or until just cooked. Cool on trays. Once completely cooled, carefully stick them togther with frosting. Note, cookies will keep best if un-iced and you can ice them on the day you need them.

Once the cookies have completely cooled; about 30mins, you can make the frosting to stick them together.

For the frosting

Beat the butter until light and creamy.  Add the sifted icing sugar and raspberries and beat together. The icing shoult be light and fluffy. If it needs a little more 'movement' (ie it's too hard) add a teaspoon or two of milk.

Slather a teaspoon of frosting on one cookie and sandwich together with another. 

Enjoy with a cup of tea.