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Anzac biscuits with macadamia nuts
Anzac biscuits with macadamia nuts
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
37 minutes
Elevate your Anzac Day biscuit with crunchy macadamia nuts and a hint of spicy ginger for a delicious twist!
Ingredients:
  • 75g (1/2 cup) whole macadamia nuts
  • 115g (3/4 cup) plain flour
  • 2.50 gm ground ginger
  • 165g (1 1/2 cups) rolled oats (Home Brand brand)
  • 165g (3/4 cup) caster sugar
  • 45g (1/2 cup) desiccated coconut
  • 40.00 gm boiling water
  • 26.80 gm golden syrup
  • 2.50 gm bicarbonate of soda
  • 125g butter, cubed, melted
Instructions:
  • 1. Preheat the oven to 160°C and prepare 2 large baking trays with non-stick baking paper. Spread macadamia nuts on one tray and toast in the oven for 6 minutes until lightly golden. Once done, cool briefly on a chopping board and roughly chop.
  • In a large bowl, combine the sifted flour and ginger with macadamia nuts, rolled oats, sugar, and coconut. Mix everything together until well combined.
  • In a small jug, mix boiling water, golden syrup, and bicarbonate of soda until frothy. Stir in butter and let it cool for 5 minutes. Combine the butter mixture with the flour using a wooden spoon.
  • Scoop 2 generous teaspoons of the mixture onto the lined tray and gently press down with a spoon. Repeat with the rest of the mixture, spacing them about 3cm apart. Bake in a preheated oven for 13 minutes for chewy cookies or 16 minutes for crispy cookies, rotating the trays halfway through. Let them rest for 5 minutes, then move to wire racks to cool.

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