Ingredients for Anzac Biscuits With Macadamias Australian
- Plain Flour
- 1 ½ cups rolled oats
- White Sugar
- Desiccated Coconut
- Macadamias
- ½ cup boiling water
- ½ cup golden syrup
- 1 teaspoon baking soda
- 125g (½ cup) unsalted butter
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How to Make Anzac Biscuits With Macadamias Australian
- Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.
- Toast 1 cup of macadamia nuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Set aside to cool completely.
- In a large bowl, combine 2 cups all-purpose flour, 1 ½ cups rolled oats, 1 cup caster sugar, ½ cup desiccated coconut, and the toasted macadamia nuts.
- In a small saucepan, combine ½ cup boiling water, ½ cup golden syrup, and 1 teaspoon baking soda.
- Bring to a boil, stirring constantly. Remove from heat and stir in 125g (½ cup) unsalted butter until melted and combined.
- Let the butter mixture cool slightly for about 5 minutes. Pour the warm wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving approximately 3cm (1 ¼ inch) between each biscuit.
- Gently flatten each biscuit slightly with the back of a spoon.
- Bake for 12-15 minutes, or until golden brown and slightly firm. For chewier biscuits, bake for 12 minutes; for crispier biscuits, bake for 15 minutes.
- Remove from oven and let cool completely on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
70g
Fat
41g
Carbs
11g
