I love ANZAC biscuits and they are perfect for putting into lunch boxes.
I have made this recipe gluten free if using the quinoa flakes (available at health food stores) and replaced the usual sugar and golden syrup with healthier alternatives. You can also make them dairy free by using coconut oil instead of butter.
Anzac Biscuits (makes around 20 small biscuits)
1 cup brown rice flour or spelt flour if they don't need to be gluten free
1/2 cup coconut sugar
1 1/4 cup desiccated coconut
1 1/2 cup quinoa flakes or fine rolled oats
2 tsp cinnamon
140 g butter or coconut oil
4 tbsp brown rice syrup / honey
1 tsp baking soda
4 tbsp boiling water
Heat the oven to 165ºC. Grease a baking tray with oil or butter.
Place the dry ingredients into a large bowl and mix well.
Melt the butter and syrup in a small pot.
In a small bowl dissolve the baking soda in the boiling water then add to the butter and syrup.
Stir the frothy butter mixture into the dry ingredients.
Roll tablespoons full of mixture onto balls and place on the trays. Press down slightly with your fingers.
Bake at 165ºC for about 20 minutes or until golden.
I sometimes turn off the oven and let them sit there with the door slightly ajar and fan on for a further 15 - 20 mins to really dry and crisp them up.