Every year I make ANZAC biscuits because they are my hubby’s favourite. And each year I think “why don’t I make these more often?”.
I’m a huge fan of macadamias and stocked up big on them on a recent trip to the Northern Rivers region (where they are grown and best sourced fresh!). When I saw that Lorraine had included them in her recipe I went hunting in the pantry for my stash.
I had plenty of macadamias, but alas, no plain ones. I had garlic flavoured, wasabi flavoured (seriously!) and chocolate orange covered ones. Hmmm, there was really only one of those that was going to be a yummy inclusion.
I blitzed them up in my trusty Braun mini chopper (see above) and off I went with the rest of the recipe.
The result? Delicious!
Hubby OK’d them, however I didn’t really enjoy his short review: “they taste like cocoa pops”. Hmmm, that’s not really the flavour profile I was going for!
The recipe makes about 30 biscuits, which is far too many for us. So I left a tray in the stairwell of our apartment block with a note for our neighbours to help themselves. I just love sharing successful baking attempts with others!
Last note about these. They are actually really thin like wafers rather than chunky biscuits – which is great because you can eat two or three in a row, no problems! :) If you prefer a more substantial biscuit, maybe try my other recipe here.
Do you like to make the same recipes over and over, or give them a twist?
Jaffa macadamia ANZAC biscuits
makes about 30, slightly adapted from this recipe
- 3/4 cup (100g) chocolate orange covered macadamia nuts*
- 1 cup (110g) rolled oats
- 1 cup (190g) brown sugar, tightly packed
- 3/4 cup desiccated coconut
- 3/4 cup (90g) plain flour
- 130g unsalted butter
- 2 tablespoons honey
- 1 tablespoon hot water
- 1/2 teaspoon of bi-carbonate soda
1. Preheat the oven to 180C/ 350F and line a baking tray with greaseproof paper. Place the chocolate covered macadamias into a small food processor and blitz until roughly chopped (see picture above for reference if necessary). Set aside.
2. Place the oats, brown sugar, coconut, flour and chocolate macadamias into a large mixing bowl. Stir with a wooden spoon to combine.
3. Melt the butter in a small saucepan over medium heat. Add the honey and stir until dissolved. Mix together the hot water and bi-carb in a small cup until dissolved and then add to the butter/honey mixture. Take it off the heat and stir well. It will foam up, this is normal.
4. Pour into the dry mixture and mix well. The chocolate will melt with the heat of the butter.
5. Using your hands, roll a teaspoon of the mixture into balls, and place well apart on the baking tray. Bake six at a time for 15 minutes as they will spread a lot. Remove from the oven and allow to sit on the baking tray for 5 minutes. They will firm up during this time, then transfer to a wire rack to cool completely while you cook the next batch. Store in an airtight container and enjoy for several weeks (if they last that long!).
*If unavailable, substitute 50g orange flavoured chocolate and 50g raw macadamia nuts. Blitz as per step 1.