Place rice malt syrup and coconut oil into small bowl and mix. With Anzac day on our doorstep and because this year is the first time that its a long weekend, we decided to celebrate with a gluten free recipe for the famous Anzac biscuits
Not, as many may fear, because they might cause Trouble of some sort, but because someone, somewhere along the line, has convinced them they need to be constantly amused, preferably by external forces, and can’t do things for themselves
Do not overwork the mixture. ½ cup rice malt. Using a fish slice, gently transfer biscuits to a wire rack to cool (they might come out of the oven a bit soft but will harden as they cool)
I halved the recipe because the quantities of ingredients in the original were a little OTT for my tastes - but you can knock yourself out by making it the original way if your motto is "go big or go home"
I miss Julia's friendship a lot, and think often about those long afternoons sitting in Zarbo, nattering over a cup of coffee (or two) and a piece of cake or slice
Whew, it's not just me. I have a confession to make, I can't master the art of the baked cheesecake. The other good thing about the recipe is that it's not the recipes fault that I am a cheesecake-fail, I got the recipe off a work mate who makes it perfect every time
the first Sunday in September so I’m sharing this recipe with you in honour of my Dad. Process the biscuits in a food processor until they are a fine crumb (or seal them in a plastic jiffy bag, removing all air, and bash them with a rolling pin until you have small crumbs)
I started with the base, which I adapted from Paul Hollywood's Bread - lots of dark, rich rye flour, just enough whole wheat bread flour, both molasses and barley malt syrup and a flavourful lager teamed up for a fantastic crumb that rose quite well, given the lower gluten structure
However, you cannot judge a book by its cover, and a flick through the magazine revealed that this was a "wholefoods" version of Wagon Wheel Slice, with no flour or chocolate in sight
