Anzac Biscuits With Macadamias Australian 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.

MACADAMIA AND GINGER ANZAC BISCUITS (COOKIES)

Steps:

• Preheat oven to 180°C (350°F, Gas 4). Grease baking trays and line with baking paper.
• In a medium saucepan combine butter and golden syrup. Place over a low heat and stir until blended and smooth. Remove from heat.
• Combine bicarb soda and boiling water then stir into mixture. Add and combine remaining ingredients.
• Form level tablespoons of mixture into balls and place on oven trays. Space about 5cm apart and flatten slightly. Bake about 15 minutes; until golden. Biscuits will harden upon cooling. Cool on trays.