Gingerzac biscuits are a spicy twist on the traditional ANZAC biscuit. They have the oaty texture of the classic biscuits with a kick of gingernut flavour, and can easily be made gluten-free.
2teaspoonsground gingeruse more if you love ginger!
110grolled oatsuse rice flakes if gluten free
110gbrown sugar
40gdesiccated coconut
80gbutter
175ggolden syrup
1/2teaspoonbaking soda
1Tablespoonboiling water
Instructions
Preheat oven to 180 degrees Celcius. Line baking trays with baking paper.
Sift flour and ground ginger into a medium-sized bowl. Add the oats, brown sugar and coconut, and mix well.
Place the butter and golden syrup in a small saucepan over medium-low heat, and stir until the butter melts.
Measure the baking soda into a heatproof cup, pour in the boiling water and stir to dissolve the soda. Add to the butter and golden syrup, and stir. The mixture will bubble up.
Pour the wet ingredients into the dry and stir to combine. At this stage, if the dough is very soft and sticky you can refrigerate it to firm it up.
Roll walnut-sized pieces of dough into balls and place onto the trays, about 2" apart to allow for a little spreading. Gently flatten the balls with your palm.
Bake for 10-12 minutes. You can bake them a little less for softer biscuits, or a little longer for crunchier biscuits.
Allow to cool slightly on the trays before moving to a cooling rack to cool completely.
Store in an airtight container.
Notes
* For gluten free biscuits, use your favourite gluten free flour. I use my favourite gluten free baking flour blend. If making gluten free for someone who can't tolerate oats then you can use rice flakes instead.