Anzac Biscuits

Directions

1. 1
   Preheat oven to 160 degree C and lined baking tray. Combine the brown rice flour, quinoa flour, oats, coconut and salt in a mixing bowl and make a well in the centre.
2. 2
   In a small pot, gently melt the rice malt syrup, coconut butter and coconut oil over a low heat. Add the apple cider vinegar and vanilla.
3. 3
   Dissolve the baking soda in the 2 tbsp of hot water and add to wet mixture, stirring to combine.
4. 4
   Pour the wet mixture into the dry and mix till combined.
5. 5
   Use 2 tbsp of mixture if making large biscuits or 1tbsp if making small biscuits. Roll into a ball and pat into a flat circle on baking tray. leave gaps between cookies.
6. 6
   Bake for 15-20minutes or until golden, then remove a wire rack to cool. Be careful with larger size biscuits when you transfer them straight from the oven, they don't break or crack.
7. 7
   Store in an airtight container.