ANZAC biscuits are an iconic Australian recipe – as loved as lamingtons and pavlovas. But this recipe differs from the traditional, with the addition of two other iconic ingredients: chocolate and macadamia nuts.
Preparation time: 5–10 minutes
Baking time: 15 minutes
Makes about 24 biscuits
- 1 cup rolled oats
- 1 cup firmly packed brown sugar
- 1 cup macadamia nuts (or nuts of your choice), chopped
- 1 cup plain flour
- 3/4 cup desiccated coconut
- 130g butter
- 2 tablespoons golden syrup (or honey)
- 2 tablespoons hot water mixed with 1.5 teaspoons bicarbonate of soda
- 250g dark chocolate
Step 1 – Preheat oven to 150°C. Line two large trays with baking paper. In a bowl, mix the oats, brown sugar, flour, nuts and coconut.
Step 2 – In a small saucepan (or the microwave) melt the butter and add the golden syrup. When melted, remove from the heat and add the bicarb and water mix. Stir to combine. Shape into walnut-sized balls, flatten slightly and place far enough apart to allow them to spread. Bake for 15–20 minutes until dark golden brown or according to your preference. Allow to cool on the tray for five to 10 minutes.
Step 3 – Melt the chocolate in a double boiler (heatproof bowl over a saucepan of simmering water) or in the microwave on 50 per cent power in 60-second bursts, stirring between bursts. Spread the chocolate over the biscuits and leave to set.