Macadamia and ginger Anzac biscuits

Delicious Macadamia and ginger Anzac biscuits Recipe

Our nutty twist on the classic Anzac biscuit will make them instant biscuit jar staples.
Macadamia and ginger Anzac biscuits
Prep Time : 0:25 | Cook Time : 0:45 | Total Time : 1:10 | Serving : 55 person.


  • 2 cups plain flour

  • 1 teaspoon ground ginger

  • 1 1/2 cups desiccated coconut

  • 2 cups traditional rolled oats

  • 1 cup firmly packed brown sugar

  • 200g butter, chopped

  • 1/3 cup golden syrup

  • 2 tablespoons honey

  • 1 teaspoon bicarbonate of soda

  • 1 cup macadamia nuts, chopped

  • 1/2 cup chopped crystallised ginger


  • Step 1

    Preheat oven to 180C/160C fan-forced. Grease 3 large baking trays. Line with baking paper. Combine flour, ginger, coconut, oats and sugar in a large bowl. Make a well in centre.

  • Step 2

    Place butter, golden syrup, honey and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and mixture is combined. Bring to a simmer. Remove from heat. Stir in bicarbonate of soda. Stand for 2 minutes.

  • Step 3

    Add butter mixture to oats. Mix well. Stir in nuts and 1/3 cup ginger. Roll 1 tablespoon mixture into a ball. Flatten between palms. Place on tray. Repeat with remaining mixture, placing biscuits 4cm apart on tray. Press remaining ginger into the top of biscuits.

  • Step 4

    Bake biscuits, 1 tray at a time, for 12 minutes or until golden and just firm to touch. Cool on trays for 10 minutes. Transfer to a wire rack to cool. Serve.

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