Chocolate Macadamia Anzac Biscuits
Cookie & Bar
Ingredients
125 grams Butter chopped
4 tablespoon Golden syrup or treacle
1/2 teaspoon Bicarbonate of soda (baking soda)
4 tablespoon Boiling water
1 cup Rolled oats (90g)
1 cup Plain flour (150g)
1 cup Brown sugar (220g), firmly packed
3/4 cup Desiccated coconut (60g)
3 tablespoons Cocoa powder
1/2 cup Macadamia nuts (65g), finely chopped
1/2 cup Glacé ginger (45g), finely chopped
Description
Take the traditional Anzac Day biscuit recipe, and add in crunchy Australian macadamia nuts and you'll have yourself a delicious sweet treat for any time of the year.
I have adapted the recipe to add more moisture (doubled
golden syrup & water)
10 mins preparation
20 mins cooking
Directions
Preheat oven to 360°F/180°C (320°F/160°C fan-forced).
Grease 2 oven trays; line with baking paper.
In a medium saucepan, stir butter and syrup over low heat for about 3 minutes or until smooth.
Stir in combined soda and the water, then remaining ingredients.
Roll level tablespoons of mixture into balls; place 5cm apart on trays, then flatten slightly.
Bake biscuits for about 15 minutes, or until golden. Cool on trays.
Notes
Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result. These can be stored in an airtight container for up to 1 week.