These Macadamia Nut ANZAC biscuits are a delicious new take on a classic favourite recipe! Why not make a big batch today…!
Like pretty much every Australian kid, I grew up eating ANZAC biscuits. I remember baking them all the time with Mum on weekends and then getting excited when I opened up my lunchbox at school and found them in there! It only occurred to me that ANZAC biscuits are very much an Australian (and New Zealand) thing when a lovely girl from Switzerland came and did a teaching placement in my class a couple of years ago. She had never heard of ANZAC biscuits and so I made her some. She loved them so much that she has sent me photos and emails of her making them back in Switzerland for all her friends and family.
For those of you who have never eaten an ANZAC biscuit before they are a little bite of oaty-caramelly deliciousness. ANZAC biscuits are super quick and easy to make. They make a big batch but you can always double the recipe because they last ages and one… or five… is never enough!
Usually I just use my normal ANZAC biscuit recipe – you can find the link here, but this time I thought I’d mix it up a little and add some macadamia nuts. While I love the original recipe, these turned out beautifully! The macadamias went so well with the oats and they were totally moorish (I really wish I’d made a double batch!).
Macadamia Nut Anzac Biscuits
- 75 g whole macadamia nuts 1/2 cup
- 115 g plain flour 3/4 cup
- 1 tsp ground ginger
- 165 g rolled oats 1 1/2 cups
- 165 g caster sugar 3/4 cup
- 45 g desiccated coconut 1/2 cup
- 2 tbs boiling water
- 1 tbs golden syrup
- 1 tsp bicarbonate of soda
- 125 g butter cubed, melted
Preheat oven to 160°C.
Place macadamia nuts onto a chopping board and coarsely chop.
Sift the flour and ginger into a large bowl.
Add the macadamia nuts, rolled oats, sugar and coconut, and stir to combine.
Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter.
Set aside for 5 minutes to cool slightly.
Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.
Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly.
Repeat with the remaining mixture, leaving about 3cm between each.
Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking.
Set aside for 5 minutes, then transfer to wire racks to cool.