Macadamia ANZAC Biscuits

Macadamia ANZAC Biscuits

Australian Macadamia Society

Everyone loves an ANZAC biscuit. Next time you whip up a batch, try this version and discover the magic that macadamia nuts 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. Our Kitchen Ready Pieces, available in 1kg and 2kg bags, are deal for these biscuits and all your baking needs.

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The Anzac: A Great Antipodean

The Anzac: A Great Antipodean

Australian Macadamia Society

Servings

36

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Australian and New Zealand

Category

buscuit

The ANZAC biscuit is a cultural icon. Since 1994 it has been against the law to call a biscuit by this name unless it is made accordoing to the original recipe. 

There's also the option of adding wattleseeds to the mix, which gives the biscuit a slightly bitter coffee-like flavour and even a hint of dark chocolate - a perfect contrast to the sweetness of golden syrup, sugar and coconut. 

Ingredients

  • 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
  • 1 ½ tablespoons wattleseeds (optional)

Directions

  1. 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.
  2. Combine the golden syrup and butter in a saucepan and melt over medium heat. Stir to combine.
  3. Combine the flour, caster sugar, macadamia halves, rolled oats and desiccated coconut in a large mixing bowl.
  4. Combine the boiling water and bicarb soda, allowing it to fizz up completely.
  5. Stir the bicarb and butter mixtures into the dry ingredients and continue stirring until thoroughly combined.
  6. Place tablespoons of mixture 3cm apart onto the trays.
  7. Place in the oven for 13-15 minutes, or until golden. For chewier biscuits, cook for only 13 minutes.
  8. Cool the biscuits on the trays for 5 minutes before transferring to a wire rack to cool completely.
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