Recipe Remix: A nutty take on Anzac biscuits...

I really do love Anzac biscuits. I picked up a large packet of macadamia nuts really cheaply at the supermarket and I've been trying to think of what to make with them!

I decided to lightly roast some of the macadamia nuts in the oven for a few minutes, crush a little bit and add about 1/2 cup of them to my existing Anzac biscuit recipe. Click here to get a refresher on the recipe!

The result? Pretty darn delicious! I don't think that they will be lasting long in our house. I think I've already eaten three!

I love Anzac Biscuits

I love Anzac biscuits and remember making them as a child. When it comes to Anzac biscuits, you're either a crunchy or a chewy person. I like a combination of both!

How to make? You will need...

• I cup of plain flour
• I cup of rolled oats - I've been using an organic rolled oat that is quite large and tasty.
• I cup of brown sugar - remember the darker the sugar, the more caramelly the biscuit.
• 1/2 cup of shredded coconut
• 125g of butter or butter substitute.
• 2 tablespoons of golden syrup
• 1tbs water.
• 1/2 teaspoon of bi-carb soda.

Combine your flour, oats, sugar and coconut in a bowl. In a saucepan, melt the butter and golden syrup together gently. Add the water and bicarb soda to the warm syrup mix and quickly stir. It should froth up a little. Combine the wet mix to the dry mix and combine.

Place slightly flatten balls of the mixture onto a baking tray (make sure it's greased or use baking paper). Leave plenty of space around the mixture as they will spread! Back in a 180 degree oven (celcius) for about 16 minutes. Check on your biscuit to see how dark they are becoming as to how long you leave them in the oven.

When ready, they will still be quite soft, gently remove from tray with a spatula and allow to cool on a cooling rack. They will cool and harden. When cool, pop in an air tight container.

Like any biscuit, changes will occur with the temperature and type of your oven and the ingredients. I find that trial and error is the course for many bakers!

Enjoy! Miss Mardi xxx