Macadamia ANZAC Biscuits

My ideal morning = a hot cup of coffee, a good book, and something freshly baked…and my Macadamia ANZAC Biscuits are hard to beat.

Crisp on the outside, perfectly chewy in the middle, and those creamy pops of macadamia? Dare I say it - they might just rival the OG!

Makes 12

Ingredients

125g unsalted butter

2 tbsp golden syrup

½ tsp bicarb soda

2 tbsp boiling water

100g rolled oats

150g plain flour

120g brown sugar

50g caster sugar

60g desiccated coconut

70g macadamias, roughly chopped

Pinch of salt

Method

1. Preheat the oven to 160°C and line two baking trays with parchment paper.

2. Melt the butter and golden syrup in a small saucepan over low heat for 2-3 minutes.

3. Meanwhile, dissolve the bicarb soda in 2 tablespoons of boiling water, then pour it directly into the saucepan and stir to combine.

4. In a mixing bowl, combine the rolled oats, plain flour, brown sugar, caster sugar, desiccated coconut, macadamias and a pinch of salt. Pour the butter mixture into the dry ingredients and stir until combined.

5. Roll tablespoon-sized portions into balls, then place onto the lined baking tray and flatten with the palm of your hand. Ensure the biscuits are spaced at least 1.5cm apart.

6. Transfer to the oven and bake for 15 minutes or until golden. Remove from the oven and let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.