ANZAC biscuits have been a favourite of mine since I was a child. My mum used to make them for us on a regular basis. And you might think it sacrilege to tinker with the ANZAC biscuit recipe but macadamias are Australian too, and how can you possibly go wrong with white chocolate? I can tell you that the biscuits are absolutely delicious. They taste like ANZACs with some minor improvements. And to solve the age old problem of whether ANZAC biscuits should be crunchy or chewy I made half and half. This is really easy to do with - just make have the batch a bit thinner and leave in the oven for 1-2mins longer and they will be the crunchy ones. Here is my recipe:
Ingredients ~
- 125g butter, diced
- 2 tbsp treacle (you can use golden syrup but I think treacle is better)
- 2 tbsp water
- 1/2 tsp bicarb soda
- 3/4 cup brown sugar
- 1/4 cup raw sugar
- 1/2 dessicated coconut
- 3/4 cup rolled oats
- 1/4 cup macadamias, roughly chopped
- 1 cup plain flour
- 50-100g white chocolate roughly chopped (depends how chocolatey you want your biscuits)
To Bake ~
- Preheat the oven to 160 degrees
- Stir butter, syrup, sugar and 1 tbsp of water over low heat until all the butter has dissolved and the mixture is starting to smell caramelly (yes caramelly is a word!)
- Combine the other tbsp of water with the bicarb soda in a large mixing bowl. Then add the sugar mixture.
- Add all the remaining ingredients one at a time, stir after each addition. This makes sure it is all mixed evenly
- Take tablespoon size portions of the mixture and roll into balls. Place on the trays about 3-4cm apart and flatten the tops slightly with the back of a spoon.
- Bake in batches in the oven for 18-20mins - depending on the crunchy/chewy option you want.
- Eat lots :)
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