Ingredients for Anzac Biscuits With Macadamia Nuts
- 1 cup (250g) plain flour
- 1 cup (90g) rolled oats
- ¾ cup (165g) caster sugar
- ½ cup (40g) desiccated coconut
- 1 cup (110g) macadamia nuts, toasted and roughly chopped
- 2 tablespoons water
- Honey, 0g
- 1 teaspoon bicarbonate of soda
- 125g unsalted butter
- 1 tablespoon golden syrup
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 egg
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How to Make Anzac Biscuits With Macadamia Nuts
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- 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.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the golden syrup and vanilla extract.
- In a separate bowl, sift together the flour, oats, bicarb soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the cooled toasted macadamia nuts.
- Drop rounded tablespoons of the mixture onto the prepared baking tray, leaving some space between each biscuit.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the biscuits cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
16g
Carbs
4g
