The pleasures of a cream tea are almost countless. So quaint, cosy and warm, perhaps snuggled in a tea house by the mountains, a delightful fire crackling away in the (...)
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This update of the traditional Anzac biccie is a zesty take on an old favourite. Of course we love to include our friends with special food requirements, so this wheat free Anzac biscuit recipe is extra special.
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Leonie Macnaughtan says:This recipe is NOT gluten free because it had oats. In Australia, gluten free is recognised in wheat, rye, barley and oats.
Greer says:Hi Leonie,
We’ve amended this recipe now to reflect that it is wheat free. We can also highly recommend gluten free oats for this recipe if oats aren’t appropriate for your dietary requirements. Thanks for pointing that out!
Cath M says:Rolled oats are not gluten free. This is a wheat free recipe.
Sarah says:This must be an American recipe. In Australia rolled oats are not a gluten free ingredient. Please don’t make these biscuits for someone who is celiac as it will make them very ill. ?
Oats are NOT gluten free! I recommend you research Australian regulations and advice about the Gluten Free Diet. Including oats in a recipe you refer to as Gluten Free is misleading, wrong and potentially harmful to those who require a gluten free diet for medical reasons.
I refer you to Coeliac Australia, where you can get advice to prevent you from making errors such as this in the future. Please do not continue to spread misinformation through ignorance. It is enough of a challenge to anyone newly diagnosed to follow a gluten free diet without the constant bombardment of inappropriate recipes and inaccurate information from sources one would expect to know better.
Greer says:Hi Kirsty,
We understand oats may or may not be tolerated by different people with coeliac disease, and we’ve amended our recipe to state that it is wheat free accordingly. Thanks for getting in touch.
Susan says:Made these today for Anzac Day. They tasted good but took about 30 minutes to cook at that temp rather than the 10 – 15 suggested in the recipe.
Thanks for the recipe.
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Rosemarie says:Anzac biscuit def a goer
Christina says:These were excellent, wheat free anzac biscuits. Will be my go-to from now on.
I used my thermomix – melted/mixed the butter, golden syrup, bi-carb and brown sugar, 37 degrees, reverse speed spoon,abut 8 minutes until it was glossy. Then mixed the coconut flour, almond meal, rolled oats, coconut, speed 4 x 30 seconds. Easy.
Doolan says:Best ever…And I have tried 20 different recipes….so so perfect..
At the beginning of any great adventure, it’s important to embark prepared. Different types of cream can vary wildly in terms of suitability for recipes, fat content and even taste! Reckon you know your stuff? Read on to find out….
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who knew Marscapone was such a fatty dairy queen!? (not me). beautiful breakdown, and good to know.
Lynne says:Thank you interesting facts.
We tried, but we just can’t have Christmas without pavlova. This wreath shaped confection is just about the most festive dessert we can think of, and delicious to boot!
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Toni Bressan says:So easy and looks amazing coming out of the oven! The tricky bit is getting it onto a platter/board for decorating! Any hints?
Greer says:Hi Toni,
Our best advice for pavlova is to let it completely cool before attempting anything with it – the dry brittle shape will be easier to pick up. At HelloFresh HQ, we cooked our pav on a tray lined with baking paper. When it was cooled, er gently turned it out onto a dry tea towel, peeled back the baking paper and then gently lifted up and placed on our serving board.
Nicky says:I made two, and neither held any height the next morning 🙁
Any tips on what I can use the leftover egg yolks for?
Can they be frozen (in ice cube trays perhaps) for future date?
Greer says:Oh no Nicky!
This might have been because the inside of your meringue was still soft and was able to collapse – next time, try reducing the heat and cooking for another 15 – 20 minutes to dry out even further. Always store your pav in a cool dark place like a pantry, and never the fridge – the moisture will be too much for the poor thing. Finally, decorate your pav at the last minute – once the cream and fruit is on, the moisture will again begin to break down the delicate meringue.
Egg yolks don’t have a terribly long shelf life – storing them in a bowl with a little water covering them, glad wrapped and in the fridge will buy you a few days. Our favourite use for them is a leftovers omelette, or a spaghetti Cabonara – always made with egg yolks and never cream. 🙂
Hi Greer,
It looks good, and I’m sure it tastes even better. But I didn’t understand completely what tools have you used to cook it (mixer, baking dish, whisk, etc)? I’ll be very grateful for respond.
With a few boiled lollies, this simple biscuit recipe transforms into beautiful coloured windows and edible panes. We love to hang ours on the Christmas tree, ready to be eaten on the big day!
Read moreThese apple chips are the perfect afternoon snack if you have a sweet tooth. Best of all, you can make them yourself in no time!
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Suzie says:The apple chips look lovely. Can you tell me how long they can be kept and the best way to store them please.
Thanks for this post.What ate the other flavors of this model?
The first harbinger of summer and Christmas is officially here – gleaming ruby red droplets of pomegranate. To celebrate, why not give this easy pomegranate and raspberry ice cream recipe a try?
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Happy Halloween! The ingredients in this pumpkin cake won’t spook you. It’s vegan, dairy free & full of veggies!
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Whatever you’re thinking of when you hear ‘zucchini cake’, we can bet it doesn’t come close to the taste of the real thing.
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Its cream on first sorry…unless you’re from Cornwall and then yes, you’d be forgiven for putting the jam on first. Anyone notice the Queen in ‘The Crown’ does cream on first in Season 2? The cream is the butter.
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