I feel foolish craving cookies when it is near 100% humidity outside. However, I excel in folly, so on with the oven.
No gooey chocolate chips or deeply spiced treats today; rather, a not-too-sweet, sturdy cookie that can make fast friends with a cup of tea, or stand in for a muffin for breakfast on the go. The solution? Anzac biscuits (that’s a cookie to the Brits, New Zealanders and Aussies), which were designed for just such a purpose
Anzac biscuits were popularized by World War I care packages to soldiers of the Australian and New Zealand Army Corps (ANZAC), since they kept well on the overseas voyage to Europe. Here I’ve refashioned the cookies with quinoa flakes and quinoa flour, as they, too, are excellent travelers!
Other flours that work beautifully here are whole spelt flour, white whole wheat flour (or whole wheat pastry flour), or your favorite gluten-free flour mix.
Quinoa Anzac Biscuits
Makes 2-1/2 dozen cookies
Preheat oven to 325°F
Large baking sheet, lined with parchment paper
1 cup quinoa flakes or quick-cooking rolled oats (certified GF, if needed)