Anzac Biscuits With Macadamia Nuts Food

ANZAC BISCUITS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
• Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
• Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

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.

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.

ANZAC BISCUITS WITH MACADAMIA NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, rolled oats, sugar, coconut and 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 prepared cookie sheets and flatten slightly with the back of the spoon. Leave about 3 centimeters between cookies.
• Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. Remove from the baking sheet to cool on wire racks.