Everyone loves an Anzac biscuit. Next time you whip up a batch, try this version and discover the magic that macadamias can bring. Not only are they an Australian ingredient, they also add a texture like nothing else, and that unique creamy crunch gets even better once they’re baked. If you’re keen to explore indigenous Australian ingredients further, try the wattleseed version of this recipe. It might just be a new Australian classic.
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Servings 36biscuits
Course Snack
Preference Vegetarian
Perfect for Kid Friendly Recipe, Quick and Easy
Skill level Easy
Ingredients
2tbspgolden syrup
250gbutterunsalted
1 1/2cupsplain floursifted
1 1/2cupscaster sugar
1cupmacadamiashalved
3cupsrolled oats
1cupdesiccated coconut
1/4cupboiling water
2tspbicarbonate of soda
Instructions
Preheat oven to 160°C. Line 3 large baking sheets with baking paper. Or, if working in batches, line a large baking sheet with baking paper. Combine the golden syrup and butter in a saucepan and melt over mediumheat. Stir to combine.
Combine the flour, caster sugar, macadamia halves, rolled oats and desiccated coconut in a large mixing bowl. Combine the boiling water and bicarb soda, allowing it to fizz up completely. Stir the bicarb and butter mixtures into the dry ingredients and continue stirring until thoroughly combined.
Place tablespoons of mixture 3cm apart onto the trays and place in the oven for 13-15 minutes, or until golden. For chewier biscuits, cook for only 13 minutes. Allow to cool on the trays for 5 minutes beforetransferring to a wire rack to cool completely.
Macadamia and wattleseed Anzac biscuits
Follow the recipe above but add 1½ tablespoons of wattleseed to the dry ingredient mix.