Wattleseed + Macadamia Anzac biscuits
  • 1¼ cups rolled oats
  • ¾ cup dessicated coconut
  • ½ cup organic, raw sugar
  • ½ cup unbleached white flour
  • 2 Tbsp almond meal
  • ⅓ cup chopped macadamia nuts
  • Pinch salt
  • 120g butter
  • 2 Tbsp golden syrup
  • 1 Tbsp crushed wattle seeds (optional)
  • ½ tsp bicarb of soda
  • 1 - 2 Tbsp water if needed
  1. Preheat oven to 170 C | 340 F
  2. Combine to dry ingredients (oats, coconut, flour, almond meal, nuts, salt) in a large bowl.
  3. In a small saucepan, add the butter (chop into smaller pieces to melt quicker) and golden syrup over low heat. Crush the wattle seeds if using in a mortar and pestle and add to the liquid mixture, allow it to infuse. Stir until it starts to softly boil, and then add the bicarb, stirring. If will start to foam and increase in size.
  4. Remove from the heat and pour into the dry mix, mixing to combine well. If the mixture is too crumbly, add a spoonful or two of water.
  5. Shape the mixture into golf ball sized biscuits, and place on a greased and lined baking tray, flattening each one slightly. Continue, using another tray if required, until all of the mixture has been used up.
  6. Bake for 14 - 17 minutes, or until the edges have just started to go golden. Careful not to over bake. Cool completely on the trays.
Recipe by to her core at https://tohercore.com/wattleseed-macadamia-anzac-biscuits/