macadamia and ginger anzac biscuits

How To Make macadamia and ginger anzac biscuits

• 1

  Preheat oven to 350F. Grease 3 large baking trays. Line with parchment.
• 2

  Combine flour, ginger, coconut, oats and sugar in a large bowl. Make a well in the center.
• 3

  Place butter, golden syrup, honey and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and mixture is combined. Bring to a simmer and remove from heat. Stir in the baking soda. Let stand for 2 minutes.
• 4

  Add butter mixture to the oats. Mix well. Stir in the nuts and 1/3 cup of the ginger.
• 5

  Roll 1 tablespoon of the mixture into a ball. Flatten slightly between your palms. Place on the baking tray. Repeat, placing the cookies 1 1/2 inches apart. Press the remaining ginger into the top of the cookies.
• 6

  Bake the biscuits (cookies), 1 tray at a time, for 12 minutes or until golden and just firm to the touch. Cool on trays for 10 minutes. Transfer to a wire rack to cool.
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