Gluten Free Anzac Biscuits (Cookies)

For Anzac Day on Friday, here is an adaptation of some Anzac Biscuits (Cookies). They are traditionally made with rolled oats, and if you are lucky enough to live somewhere where you can get certified gluten free oats, they work beautifully. I've used brown rice flakes here but another alternative is quinoa flakes. I prefer cookies to be small so each cookie dough log makes around 20 cookies approx 4cm in diamater. You can refrigerate the cookie dough for at least a week [it doesn't contain any egg] and just slice off and bake small batches of cookies when required - or put it in the freezer. If you prefer chewy cookies, you could make bigger cookies by rolling the mix into one log, and baking until just golden.

Ingredients
125g butter
1 tablespoon golden syrup
2.5ml bicarbonate of soda
2 tablespoons boiling water
1 cup desiccated coconut
3/4 cup gf flour [I use a rice flour based mix with xanthan gum]
1 cup gf brown rice flakes
2/3 cup demerara sugar

Preheat the oven to 160 degrees, when ready to bake - the mixture can be made the night before.
Dice the butter and put it in a pan with the golden sugar over a medium heat until melted.
Remove from the heat and add the bicarb -the mixture will fizz.
Add 2 tablespoons boiling water.
In a bowl, stir together the coconut, gf flour, rice flakes and sugar.
Pour in the melted butter mix.
I roll the mixture into 2 logs using clingfilm and refrigerate it overnight.
Slice into cookies and bake for 12- 16 minutes until they are golden.
Cool on their trays for around 5 minutes before transferring to a wire rack.