macadamia anzac biscuits
Raw macadamia nuts give classic Anzac biscuits some extra crunch. They only take 15 mins to bake, and are perfect to keep in the cupboard and have with a tea. Note: White and black chia seeds are fully interchangeable as they are exactly the same except for outer color.
prep time
20 Min
cook time
15 Min
method
Bake
yield
24 biscuits
Ingredients
- 1 cup rolled oats
- 1 cup plain flour
- 1/2 cup desiccated coconut
- 3/4 cup brown sugar
- 1/3 cup roughly chopped raw macadamia nuts
- 1/3 cup dried apple, diced small
- 125 grams butter, chopped
- 1 tablespoon golden syrup
- 1 tablespoon honey
- 1 tablespoon water
- 1/2 teaspoon baking soda
How To Make macadamia anzac biscuits
-
Step 1Preheat oven to 320f. Line 2 large baking trays with parchment paper. Combine first seven ingredients in a bowl. Make a well in center. Set aside.
-
Step 2Place butter, golden syrup, honey and 1 tablespoon water into a small saucepan and stir over a medium heat until mixture is smooth. Add soda and stir to combine. Pour into well of dry ingredients and stir to combine.
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Step 3Roll tablespoons of mixture into balls and place onto baking tray, leaving space between them. Bake for 15 min or until golden but soft. Cool on trays for 5 min. Transfer to wire rack to cool. Store in an airtight container.
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