Recipe: Anzac Biscuits with macadamias
Anzac day is around the corner, so why not plan ahead and treat your family and friends to some exquisite Anzac biscuits with a macadamia twist to it!
Preparation Time: 15 minutes
Cooking Time: 22 minutes
(The cooking time is an approximated estimation)
75g (1/2 cup) whole macadamia nuts
115g (3/4 cup) plain flour
1 tsp grounded ginger
165g (1 1⁄2 cups) rolled oats
165g (3/4 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 tbs boiling water
1 tbs golden syrup
1 tsp bicarbonate of soda
125g butter, cubed, melted
Preheat oven 160 degrees. Line 2 large baking trays with non-stick baking paper. Spread the macadamia nuts over 1 tray and cook in preheated oven for 6 minuets or until lightly toasted. Transfer to a chopping board to cool slightly, the coarsely chop.
Sift the flour and ginger into a large bowl. Add the macadamia nuts, rolled oats, sugar, coconut, and stir to combine. Combining the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for 5 minuets to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.
Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each. Bake in preheated over for 13 minuets for chewy biscuits or 16 minuets for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minuets, then transfer to wire rack to cool.
Additionally: These lovely Anzac Macadamia biscuits can be stored in an airtight container for up to 1 week, so there is plenty of time to prepare ahead prior to the actual holiday!
The team at Nutworks and the Chocolate Factory