Jenefer's Muesli Biscuits (gluten-free)

    30 minutes

    I changed a recipe I had to allow for my allergies to wheat, etc.

    Queensland, Australia
    14 people made this

    Serves: 4 

    • 1 beaten egg
    • 1 cup (90g) desiccated coconut
    • 1/2 cup rice flour (or a mix of 1/3 rice, soy & buckwheat flours)
    • 1 teaspoon of gluten free baking powder, (such as Ward’s)
    • 2 large tablespoons golden syrup
    • 125g butter
    • 1 cup brown sugar
    • Add any of the following to make a total of 2 cups: sultanas, chopped dates, almonds, apricots, all bran (rice), 1/2 cup roasted buckwheat

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 160-180 degrees C.
    2. Gently melt butter and add golden syrup to butter. When cool, add beaten egg.
    3. Put all dry ingredients and muesli in large bowl. Add butter, syrup and egg. Mix until well folded together
    4. Use a teaspoon to place onto flat butter greased tray. Cook for 10-15 minutes but watch carefully so that they do not cook too quick & burn!

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (5)


    My batch was disappointing. There appears to be something amis with the quantity of ingredients. I doublechecked the quantities. My biscuits ran flat, nothing like the picture and extremely sweet. I would not make these again  -  20 Jul 2009


    my batch turned out great. i did tweak the recipe slightly though. 3/4 cup brown sugar. 1 cup seemed like alot and i used nuttelex (dairy free) instead of butter. i also think it probably makes a difference what you put in your 2 cups of extra stuff. i used 1/2 cup sultanas, 1/2 cup dates, 1/4 cup apricots, 1/4 cup rye flakes, 1/2 cup mixed crushed almonds/pecans/pumpkin seeds etc. turned out lovely!  -  06 Jun 2012


    Yummy  -  18 Feb 2012  (Review from Allrecipes UK & Ireland)