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Macadamia Anzac Biscuits

Macadamia Anzac Biscuits

These crisp, golden anzac biscuits combine rolled oats, coconut, golden syrup, and buttery macadamia nuts for a rich australian-style treat. The edges bake crisp while the centers stay pleasantly chewy, making them ideal with tea or coffee.

Prep: 15 min · Cook: 14 min · Total: 29 min · Serves: 8

Ingredients

  • 0.75 cups granulated sugar
  • 2 tbsp water (boiling)
  • 0.5 cups unsalted butter (cut into pieces)
  • 2 tbsp golden syrup
  • 1 cups all-purpose flour
  • 0.25 tsp fine sea salt
  • 1 tsp baking soda
  • 1 cups old-fashioned rolled oats
  • 0.5 cups macadamia nuts (roughly chopped)
  • 0.75 cups desiccated unsweetened coconut

Instructions

  1. Place a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 10 minutes so the biscuits bake evenly.
  2. Line two 13-by-18-inch rimmed baking sheets with parchment paper and set them on the counter; the parchment should lie flat so the biscuits spread evenly.
  3. Combine 1 cups old-fashioned rolled oats, 1 cups all-purpose flour, 0.75 cups desiccated unsweetened coconut, 0.75 cups granulated sugar, 0.5 cups roughly chopped macadamia nuts, and 0.25 tsp fine sea salt in a large mixing bowl, then stir with a wooden spoon for about 1 minute until the nuts and coconut are evenly distributed.
  4. Place 0.5 cups unsalted butter and 2 tbsp golden syrup in a small saucepan over low heat and warm for 3-4 minutes, stirring with a heatproof spatula, until the butter is fully melted and the mixture looks glossy.
  5. Stir 1 tsp baking soda into 2 tbsp boiling water in a small heatproof cup for about 10 seconds, then immediately pour the foaming mixture into the saucepan with the melted butter and syrup.
  6. Keep the saucepan over low heat for 15-20 seconds and stir until the butter mixture foams lightly and turns evenly pale and bubbly, then remove the pan from the heat.
  7. Pour the warm butter mixture over the oat mixture in the large bowl and stir with a sturdy spoon for 1-2 minutes, scraping the bottom of the bowl, until no dry flour remains and the dough clumps when pressed.
  8. Scoop level 2-tbsp portions of dough onto the prepared baking sheets, spacing them about 2 inches apart, then gently flatten each mound with your fingertips to about 1/2 inch thick so the biscuits bake into even rounds.
  9. Bake one sheet at a time on the center rack at 350°F (175°C) for 12-14 minutes, rotating the baking sheet after 7 minutes, until the biscuits are deep golden at the edges, lightly golden in the centers, and no longer look wet on top.
  10. Let the biscuits cool on the hot baking sheet for 5 minutes so they firm up without breaking, then use a thin spatula to transfer them to a wire rack.
  11. Cool the biscuits on the wire rack for at least 15 minutes before serving; they are ready when the edges feel crisp and the centers are set but slightly chewy.

Nutrition (per serving)

  • Calories: 401
  • Protein: 5 g
  • Fat: 24 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Sugar: 24 g
  • Sodium: 230 mg

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