Gluten free Weet-Bix cookies

Name: Gluten free Weet-Bix cookies
Prep time: 10 min
Cook time: 15 min
Total time: 5 min
Yield: Serves 22

Prep

10 min

Cook

15 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

15 min

Serves

Skill

Weet Bix Snacks and Slices Christmas Gluten Free Health Snacks Lunchbox Gluten Free

Tasty, gluten free wholegrain cookies for lunchboxes or as an after school snack.

Ingredients

4 Gluten Free Weet-Bix, crushed
2/3 cup quinoa flakes, toasted in oven 140°/10 min
3/4 cup gluten free flour
100g brown sugar
1/3 cup dark choc bits
2/3 cup dried apricots, diced
3 tbs reduced fat margarine
2 tbs golden syrup
1 tsp bicarbonate of soda
1/4 cup boiling water

Nutrition per serving

Weight, measurement and temperature conversions

1010 kJ

energy kj

6 g

protein

1 g

saturated fat

3.2 g

dietary fibre

22 g

carbohydrate

10 g

sugars

71 mg

sodium

Method

Mix together Gluten Free Weet-Bix, quinoa flakes, flour, sugar, choc bits and apricots until well combined.
Place margarine and golden syrup in a small saucepan and heat gently until melted.
Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
Line tray with baking paper and place 1 tbs of mixture per cookie on tray. Bake at 160°C for 15-20 minutes. Cool on trays before serving.

Tips

If you prefer your biscuits chewy, cook them for 15 minutes. For crunchier biscuits leave them in the oven for 20 minutes.

Remember to always check the label of each ingredient to ensure it is gluten free.

4 Gluten Free Weet-Bix, crushed
2/3 cup quinoa flakes, toasted in oven 140°/10 min
3/4 cup gluten free flour
100g brown sugar
1/3 cup dark choc bits
2/3 cup dried apricots, diced
3 tbs reduced fat margarine
2 tbs golden syrup
1 tsp bicarbonate of soda
1/4 cup boiling water