Anzac Biscuits With Macadamia Nuts Recipe

Ingredients for Anzac Biscuits With Macadamia Nuts

• 200g (1 3/4 cups) plain flour (all-purpose flour)
• Rolled Oats
• Sugar
• Flaked Coconut
• Macadamia Nuts
• Water
• Honey
• Baking Soda
• 125g (1 cup) unsalted butter, softened

How to Make Anzac Biscuits With Macadamia Nuts

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Toast the macadamia nuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly golden. Let them cool completely before proceeding. This will take approximately 15-20 minutes.
3. In a large bowl, cream together the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time, then stir in the golden syrup and vanilla extract.
5. In a separate bowl, sift together the flour, oats, bicarb soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Stir in the cooled toasted macadamia nuts.
8. Drop rounded tablespoons of the mixture onto the prepared baking tray, leaving some space between each biscuit.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. Let the biscuits cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.