Macadamia Anzac Biscuits
Cookie & Bar
Ingredients
125 gram butter chopped
2 tablespoon golden syrup or treacle
1/2 teaspoon bicarbonate of soda (baking soda)
2 tablespoon boiling water
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) brown sugar firmly packed
3/4 cup (60g) desiccated coconut
1/2 cup (65g) macadamia nuts finely chopped
1/2 cup (45g) glacé ginger 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.
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.