Anzac Biscuits With Macadamia Nuts Recipes

ANZAC BISCUITS WITH MACADAMIA NUTS

Steps:

• To toast nuts: Put them in an ungreased, shallow baking pan in a single layer. Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake). Once you start smelling them or they are a golden brown, take them out of the oven. Don't leave them in the cooking pan; put into another cool pan/plate to cool. Chop them.
• Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
• In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
• Place tablespoons of dough onto the cookie sheets lined with parchment. Flatten slightly with the back of the spoon. Leave a little room between cookies. Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy). Remove from the baking sheet to cool on wire racks.

ANZAC BISCUITS WITH MACADAMIAS (AUSTRALIAN)

Steps:

• Preheat oven to 160 degrees Celsius
• Lightly grease a biscuit tray.
• In a medium bowl mix the flour, rolled oats, sugar, coconut and macadamia nuts.
• In a small saucepan combine the water, golden syrup and baking soda.
• Bring to a boil, then stir in the butter.
• When butter is melted set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
• Place tablespoons of dough onto the prepared biscuit tray and flatten slightly with the back of the spoon. Leave about 3cm between each biscuit.
• Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy. Remove from the baking sheet to cool on wire racks.

ANZAC BISCUITS WITH MACADAMIA NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the back of the spoon. Leave about 3 centimeters between cookies.
• Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. Remove from the baking sheet to cool on wire racks.