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.
- 2 tbsp golden syrup
- 250 g butter unsalted
- 1 1/2 cups plain flour sifted
- 1 1/2 cups caster sugar
- 1 cup macadamias halved
- 3 cups rolled oats
- 1 cup desiccated coconut
- 1/4 cup boiling water
- 2 tsp bicarbonate of soda
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
Calories: 173kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 112mgPotassium: 58mgFiber: 2gSugar: 10gVitamin A: 174IUVitamin C: 1mgCalcium: 10mgIron: 1mg