Macadamia Anzac biscuits
Take the traditional Anzac Day biscuit recipe, and add in crunchy Australian macadamia nuts and you'll have yourself a delicious sweet treat for any time of the year.
- 10 mins preparation
- 20 mins cooking
- Makes 32
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Ingredients
Macadamia anzac biscuits
- 125 gram butter, chopped
- 2 tablespoon golden syrup or treacle
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoon boiling water
- 1 cup (90g) rolled oats
- 1 cup (150g) plain flour
- 1 cup (220g) brown sugar, firmly packed
- 3/4 cup (60g) desiccated coconut
- 1/2 cup (65g) macadamia nuts, finely chopped
- 1/2 cup (45g) glacé ginger, finely chopped
Method
Macadamia anzac biscuits
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Grease 2 oven trays; line with baking paper.
- 3In a medium saucepan, stir butter and syrup over low heat for about 3 minutes or until smooth. Stir in combined soda and the water, then remaining ingredients.
- 4Roll level tablespoons of mixture into balls; place 5cm apart on trays, then flatten slightly.
- 5Bake biscuits for about 15 minutes, or until golden. Cool on trays.
Notes
Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result. These can be stored in an airtight container for up to 1 week.