With ANZAC Day already upon us (yikes, where did that year go?), I’ve been wondering what little treat I could make to celebrate the event. Last year I put a delicious spin on the traditional ANZAC biscuit and I was thinking of something a bit more traditional this time around.
I spotted this recipe on the Australian Macadamias site and immediately rummaged through the pantry, searching for the ingredients. When you already have everything then it’s just meant to be, right? With the addition of a little cinnamon, these crunchy, soft-centred biscuits are totally more-ish.
- 160g roasted macadamias
- 1½ cups plain flour
- 1½ cups caster sugar
- 3 cups rolled oats
- 1 cup desiccated coconut
- 1 tsp cinnamon
- 4 Tbs boiling water
- 2 Tbs golden syrup
- 2 tsp bicarb soda
- 250g butter, cubed and melted
- Preheat oven to 160 degrees and line a large baking tray with non-stick baking paper.
- Coarsely chop the macadamias on a chopping board.
- Sift the flour and sugar into a large bowl. Combine with macadamias, rolled oats, cinnamon and coconut.
- To a small jug, add the boiling water, golden syrup and bicarb soda. Once the mixture froths up, add butter and stir. Set aside to cool. Add the slightly cooled butter mixture to the flour mixture, combining with a wooden spoon.
- Place two heaped teaspoons of mixture onto baking tray and use the back of a spoon to flatten slightly, spacing 3cm apart. Bake in batches for 15 minutes (or 13 minutes for chewy biscuits). Leave on tray for 5 minutes before transferring to wire racks to cool.
Adapted from Australian Macadamias