The tradition of baking ANZAC’s continues today so we thought a gluten free option was needed.

If you get a batch made before ANZAC day, we would love to see a picture of them on our facebook page.

Gluten Free Anzac Biscuits

Ingredients:

• 1 cup the real bread mix (available in Coles or online)
• 1 cup quinoa flakes* (available in the gluten free section of your supermarket or health food store)
• 1 cup desiccated coconut
• 3/4 cup of brown sugar
• 125 butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp water

Method:

1. Preheat the oven to 160 degrees C.
2. Line baking trays with non stick baking paper.
3. combine the real bread mix, quinoa flakes, coconut and brown sugar in a bowl.
4. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda and allow it to froth.
5. Pour the butter mixture into the dry ingredients and stir until well combined.
6. Roll tablespoons of mixture into balls. Place on the prepared trays, about 10cm apart.
7. Press gently with a fork to flatten a little. Bake until golden brown for approximately 10 minutes.
8. Allow to rest on the trays and transfer to a wire rack to cool.

*If you can find gluten free oats you could substitue these for the quinoa flakes.

Watch it here

**UPDATE **- The Circle featured our hot cross buns on the 5th of April. Check it out here

Ingredients:

Buns:

• 1 bag the real bread mix
• 2 tsp dried yeast
• 430ml warm water
• 1.5 cups sultanas and 1.5 cups currants (or
  choose your own fruit)
• 2 tsp mixed spice
• 1/3 cup caster sugar

Glaze:

• 1/3 cup water
• 2 tbsp caster sugar
• 1 tsp mixed spice

Method:

1. Set aside 3 tbsp the real bread mix (to flour your board and make the crosses).
2. Combine all of the bun ingredients and mix on medium speed using an electric mixer with a dough hook for 10 minutes or until well combined.
3. Use 1 tbsp of the set aside bread mix to flour the board and your hands to prevent sticking.
4. Divide the dough into 12 equal parts and roll the dough into balls. Place the balls close together on a greased baking tray or in a rectangular cake tin.
5. Allow to rise in a warm environment for 40 minutes.
6. Mix the remaining 2 tbsp of bread mix with 2 tbsp of water to create a paste. Pipe this over the buns to form the crosses.
7. Bake at 200 degrees for 30 minutes or until golden and firm to touch.
8. To make the glaze, combine the water and sugar in a saucepan and stir over a medium heat until the sugar has dissolved.
9. Boil for 5 minutes, then brush warm glaze over warm buns.

Enjoy!

During 2011, if you wanted to buy our products directly from us you had to go to a different site… annoying I know. Well with our brand new website comes a brand new shop.

So now if you want some great tasting treats delivered straight from “the farm” to you, please click the “Shop Online” button at the top right of any page and we will get you the freshest, best tasting goodies to your door as quickly as our courier can carry them.

We are still having some teething issues, particularly with earlier versions of Internet Explorer. So if you have any trouble, please call us on 03 5335 6800 and we will be happy to take your order over the phone.

The guys at Country Style very kindly included us in their September 2011 issue!

Using the real bread mix from Springhill Farm, follow the instructions on the pack with the following modifications.

• Add a total of three tablespoons of sugar
• Add a cup (or more) of dried fruit – you might like to try sultanas, apricots and raisons
• Add two teaspoons of cinnamon or mixed spice

If you don’t eat it all as soon as it is baked, allow it to cool then slice and toast. Enjoy!