Anzac Biscuits with Macadamias

Anzac Biscuits with Macadamias

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About this recipe: Try this variation on the Aussie classic by adding toasted macadamias.

Vanessa Pike-Russell

Serves: 30 

  • 85 g(¾ cup) plain flour
  • 135 g (1½ cups) rolled oats
  • 170 g(3/4 cup )white sugar
  • 40 g(½ cup )desiccated coconut
  • 60 g(½ cup)chopped and toasted macadamias
  • 2 tablespoons water
  • 1 tablespoon golden syrup
  • 1 teaspoon baking soda
  • 125 g butter

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat oven to 160 degrees C. Lightly grease a baking tray.
  2. In a medium bowl mix the flour, rolled oats, sugar, coconut and macadamia nuts.
  3. In a small saucepan combine the water, golden syrup and baking soda. Bring to a boil, then stir in the butter. When butter is melted set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
  4. Place tablespoons of dough onto the prepared baking tray and flatten slightly with the back of the spoon. Leave about 3cm between each biscuit.
  5. Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy. Remove from the baking sheet to cool on wire racks.

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