This week, Roy was looking through a few old cookbooks which his friends had passed on to him when he came across a recipe for 'cornflake biscuits' which he thought sounded intriguing. He just happened to have some cornflakes in the cupboard, so thought he might give the recipe a try. The results were delicious, and tasted remarkably like ANZAC Biscuits. This got him to thinking about a few of his gluten free friends - these biscuits could be made gluten free if gluten free cornflakes and flour were used! He decided he had to share the recipe. So this week, Roy Creates Cornflake Biscuits (Which Are Very Much Like ANZACS!)
You Will Need:
- 2 cups of cornflakes, lightly crushed (just squish them in your fists!)
- 125 grams of margarine
- 1 cup of flour
- 1/2 a cup of dessicated coconut
- 3/4 of a cup of brown sugar
- 2 teaspoons of boiling water
- 2 teaspoons of bicarbonate soda
- 1 tablespoon of golden syrup
- A pinch of salt
Method:
- Preheat the oven to 180 degrees celcius and line biscuit trays with baking paper
- Mix together the flour, salt and crushed cornflakes
- Add the sugar and coconut and mix.
- Melt the golden syrup and margarine together (Roy melted the butter a little, then added the golden syrup for the last little while. He also used the microwave but do it in short bursts as the golden syrup will help the butter melt faster)
- Add the bicarbonate soda and boiling water to the butter and golden syrup and stir (it will foam)
- Add the butter, golden syrup, bicarbonate soda and water mixture to the dry ingredients
- Stir until you have a good biscuit dough
- Drop teaspoons full of the mix onto your trays and use your fingers to lightly press the biscuits together
- Bake for 8 to 10 minutes, or until the biscuits are golden and delicious smelling
- Cool on a cooling rack, store in an airtight container and enjoy!