Ingredients
1½ cups of slivered or flaked almonds
1½ cups of gluten free cornflakes
½ cup dried cranberries
½ cup sultanas
2 teaspoons orange zest (finely grated)
pinch of salt
½ cup caster sugar
2 tablespoons golden syrup
2 tablespoons gluten-free plain flour
100g butter
Method
200g of gluten-free dark chocolate suitable for melting
Mix all the dry ingredients (including the dried fruit and zest) except the sugar in a large bowl.
Melt the butter, sugar and golden syrup in a saucepan until the sugar is dissolved. Add the flour and cook for 1-2 minutes then remove from the heat.
Add the butter mixture to the dry ingredients a bit at a time until well coated and sticking together. Place small mounds on a lined baking tray or use a greased and lined patty pan tin or muffin pan. Compress/ press each mound a little to condense the ingredients and help them stick together.
Bake at 180degC for 15 minutes. Cool on trays.
Once cool, melt the chocolate and dip each biscuit on one side and allow the chocolate to set.
Note: It is important to use baking paper or the biscuits will stick.
You can substitute ingredients easily; for example, I have used gluten-free pretzels crushed for about ½ cup of the cornflakes.
Author
Megan Goodman
Donvale