Name: These gluten-free Choc Anzac Sandwich Cookies are rich, chewy and irresistible
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup gluten-free plain flour; 1 cup quinoa flakes; 1 cup desiccated coconut; ½ cup firmly packed brown sugar; ¼ cup caster sugar; 125g dairy-free, nut-free spread; 2 tbsp golden syrup; ½ tsp bicarbonate soda; FILLING; ¼ cup coconut milk; 90g dairy-free, nut-free dark chocolate, chopped

These gluten-free Choc Anzac Sandwich Cookies are rich, chewy and irresistible

A choc-filled twist on the classic Anzac.

Skip to Recipe

Makes 14 biscuits

Prep

15M

Cook

15M

Total

30M

Ingredients

1 cup gluten-free plain flour

1 cup quinoa flakes

1 cup desiccated coconut

½ cup firmly packed brown sugar

¼ cup caster sugar

125g dairy-free, nut-free spread

2 tbsp golden syrup

½ tsp bicarbonate soda

FILLING

¼ cup coconut milk

90g dairy-free, nut-free dark chocolate, chopped

Method

Step 1

Place flour, quinoa flakes, coconut and both sugars in a large bowl.

Step 2

Melt spread and syrup in a medium saucepan over a low heat.

Step 3

Dissolve soda in 1½ tbsp boiling water in a small heatproof jug. Stir into the butter mixture until it froths. Remove from heat. Pour over flour mixture. Stir well.

Step 4

Using damp hands, roll level tablespoons of the mixture into balls. Place 5cm apart on prepared trays. Gently press with fingertips to flatten slightly (about 1½cm thick).

Step 5

Cook in a 160°C preheated oven for about 15 mins, swapping trays halfway through, until cookies are golden. Stand on tray for 10 mins. Transfer cookies to a wire rack to cool.

Step 6

FILLING: Microwave coconut milk in a medium heatproof jug on High for 30-40 secs, until hot. Remove. Add chocolate. Stir until smooth and melted. Cool until spreadable.

Step 7

Sandwich cookies together with about 2 tsp filling.

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