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
  • Print


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


Macadamia anzac biscuits
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Grease 2 oven trays; line with baking paper.
  • 3
    In 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.
  • 4
    Roll level tablespoons of mixture into balls; place 5cm apart on trays, then flatten slightly.
  • 5
    Bake biscuits for about 15 minutes, or until golden. Cool on trays.


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.

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