I won't be offended if you have a chuckle about this abysmal cooking failure.
Here's the back story...In a couple of days, it is ANZAC Day in NZ. A time to remember the NZ and Australian soldiers who went across to Europe and fought in WW1 and WW2. Anzac biscuits were made and sent to these soldiers - oaty, hard, sugary biscuits. I decided to trial some gluten free ones as I want to make some with the class this week, and one child is coeliac (I am too.) Turns out that a straight swap of GF flour and rice flakes instead of oats doesn't make the perfect biscuit - they turned out more like brandy snaps and tasted buttery and delicious. I modified the recipe and the second batch looked more like biscuits!
They sort of reminded me of these butterscotch thins i used to make but they didn't have light spots. It is best to look up substitutions first. I bet the internet is full of GF Anzac cookies or at very least ideas how to substitute rice flakes for flour.
Many years ago my mother used to make something she called oat lace cookies that looked something like this but were golden all over with no white spots. They were delicious but required attention when cooking because they went very quickly from done to burnt.
Well I make a sort if Anzac biscuit & occasionally mine turn out a bit like this but must say they are nicely chewy & delicious even if they do look a mess! I’m sure they weren’t wasted!
