Gluten-Free Anzac Cookie Truffles
Gluten-Free Anzac Cookie Truffles
Step back in time with these delightful Gluten-Free Anzac Cookie Truffles, a modern twist on a beloved Australian classic. Anzac biscuits first emerged during World War I, sent by loved ones to soldiers serving abroad. They symbolised home, comfort, and resilience, made from ingredients that would keep well during long sea voyages. Our gluten-free version captures that cherished flavour of rolled oats, golden syrup, and butter, but transforms it into irresistible bite-sized truffles. We've added a touch of creamy condensed milk to bind the crumbled gluten-free Anzac cookies, creating a wonderfully chewy centre. Each truffle is then enrobed in rich dark chocolate, offering a sophisticated and decadent treat. Perfect for parties, gifts, or simply indulging your sweet tooth, these ANZAC cookie-inspired delights are sure to impress family and friends, offering a taste of Australian history with every bite.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 24
Instructions
Make the Gluten-Free Anzac Cookies
- 1Preheat your oven to 160°C (320°F). Line baking sheets with parchment paper.
- 2In a large bowl, combine the certified gluten-free rolled oats, gluten-free flour blend, baking soda, and sugar. Stir well.
- 3In a small saucepan, melt the butter and golden syrup over low heat. Do not boil.
- 4Pour the melted butter and syrup mixture into the dry ingredients. Add the boiling water and stir until just combined into a thick dough.
- 5Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- 6Bake for 12-15 minutes, or until golden brown around the edges. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Assemble the Truffles
- 1Once the Anzac cookies are completely cool, place them in a food processor or a sturdy plastic bag and crush them into coarse crumbs. You want some texture, not a fine powder.
- 2Transfer the cookie crumbs to a bowl. Add the condensed milk and mix until the crumbs are well combined and start to hold together.
- 3Roll the mixture into small balls, about 2-3 cm in diameter (you should get around 24 truffles). Place them on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm up.
- 4Melt the dark chocolate gently using a double boiler or in the microwave in short bursts, stirring frequently until smooth.
- 5Dip each chilled truffle into the melted dark chocolate, ensuring it's fully coated. You can use a fork or a skewer to help with this. Place the coated truffles back onto the parchment-lined tray.
- 6Allow the chocolate to set completely. You can speed this up by placing the tray back in the refrigerator for about 15-20 minutes.
Nutrition Information
- Calories
- 150 kcal
- Protein
- 2 g
- Fat
- 7 g
- Carbs
- 20 g
| Nutrient | Per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 2 g |
| Fat | 7 g |
| Carbs | 20 g |
Tips
- Ensure your gluten-free flour blend contains xanthan gum for best results in the cookie base.
- Chill the truffle mixture thoroughly before rolling to prevent it from becoming too sticky.
- For an extra touch, you can drizzle some melted white chocolate over the set dark chocolate coating.
