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Macadamia and ginger Anzac biscuits
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Elevate your biscuit jar with our irresistible nutty Anzac twist.
Ingredients:
  • 500.00 ml plain flour
  • 2.50 gm ground ginger
  • 127.50 gm desiccated coconut
  • 200.00 gm traditional rolled oats
  • 180.00 gm firmly packed brown sugar
  • 200g butter, chopped
  • 110.55 gm golden syrup
  • 57.20 gm honey
  • 2.50 gm bicarbonate of soda
  • 250.00 ml macadamia nuts, chopped
  • 125.00 ml chopped crystallised ginger
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease 3 large baking trays and line them with baking paper. In a large bowl, mix flour, ginger, coconut, oats, and sugar, then create a well in the center.
  • In a saucepan over medium heat, combine butter, golden syrup, honey, and 1/3 cup cold water. Cook while stirring occasionally for 5 minutes until the butter melts and the mixture is combined. Simmer briefly, then take off the heat and stir in the bicarbonate of soda. Let it stand for 2 minutes.
  • Combine the butter mixture with oats and mix thoroughly. Stir in the nuts and 1/3 cup of ginger. Roll 1 tablespoon of the mixture into a ball, then flatten between your palms. Place the flattened biscuits on a tray 4cm apart. Repeat with the rest of the mixture, pressing a little ginger on top of each biscuit before baking.
  • Bake biscuits one tray at a time until golden and just firm to touch, for about 12 minutes. Let them cool on the trays for 10 minutes, then transfer to a wire rack before serving.

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