For many Australians living with coeliac disease or choosing to avoid gluten, enjoying classic biscuits has often meant settling for “close enough.”
The texture can be off, the flavour slightly lacking, and the experience just not quite the same. But that trade-off is quickly becoming a thing of the past.
Today, gluten-free no longer has to mean compromise – especially when it comes to some of the country’s most iconic treats.
Arnott’s Gluten Free range is changing expectations by proving that you don’t have to sacrifice taste to enjoy the classics you grew up with.
From the chocolatey indulgence of Tim Tam to the buttery crunch of Scotch Finger, the savoury hit of Shapes and the nostalgic charm of Tiny Teddy, these much-loved favourites are available in gluten-free versions that truly deliver.
And for those who like to get a little creative in the kitchen, these gluten-free favourites can be more than just a snack. They can be the star ingredient in desserts that feel just as indulgent as their traditional counterparts.
Check out this gluten free recipe for Easter rocky road!
EASTER ROCKY ROAD
Ingredients:
- 1 packet Arnott’s Gluten Free Scotch Finger, roughly chopped
- 3 × 180g blocks milk chocolate, chopped
- 200g marshmallows (ensure gluten free)
- ⅓ cup peanuts
- ¼ cup dried cranberries
- ¼ cup desiccated coconut
- ⅓ cup Easter eggs of your choice
Method:
- Lightly grease and line a 20cm square cake tin, allowing the baking paper to extend 2cm above the edges.
- Place the chocolate in a medium microwave‑safe bowl. Microwave on medium power for 2–3 minutes, stirring every 30 seconds, until melted and smooth.
- Add the remaining ingredients and stir until well combined.
- Spoon the mixture evenly into the prepared tin and scatter the chocolate eggs over the top.
- Cover and refrigerate for 2 hours, or until firm.
- Slice into squares and serve. Enjoy!
For more recipes, check out Arnott’s: The Cookbook
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