Did you know that macadamias were 'born' in Australia? Today, our growers are known for producing the highest quality nuts in the world which add a unique touch to various baked goods.
Macadamias are often seen as a special occasion food and make the perfect surprise ingredient to classic morning or afternoon tea dishes - such as the delicious flavour added to the traditional ANZAC biscuit.
Can you think of anything better than warm ANZAC biscuits straight from the oven?
This recipe adds a touch of crunch to this traditional favourite by including the tasty macadamia nut.
This recipe for ANZAC biscuits with macadamias makes about 60.
Ingredients
160g raw macadamias
1 1/2 cups plain flour
3 cups rolled oats
1 1/2 cups caster sugar
1 cup desiccated coconut
4 tablespoons boiling water
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
250g butter, cubed, melted
Method
1. Preheat oven to 160°C.
2. Line 3 large baking trays with non-stick baking paper. Spread macadamias over 1 tray ensuring macadamias are no more than two nuts deep and roast until lightly toasted. When cooled, coarsely chop macadamias on a chopping board.
3. Sift flour and sugar into a large bowl. Add macadamias, rolled oats and coconut and stir to combine.
4. In a small jug, add boiling water, golden syrup and bicarbonate of soda. Once the mixture froths up, add butter and stir. Set aside to cool.
5. Once cool, add butter mixture to the flour mixture, combining with a wooden spoon. Place two heaped teaspoons of mixture onto baking tray and use the back of a spoon to flatten slightly. Continue with mixture, spacing each biscuit 3cm apart.
6. Bake for 20 minutes (or 15 minutes for chewy biscuits). Swap trays around halfway through cooking to ensure biscuits don’t cook unevenly.
7. Leave on trays for 5 minutes before transferring to wire racks to cool. Store in an airtight container
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