Anzac Biscuits With Macadamia Nuts |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Something different; not tried so the time is just a guesstimate. You need to allow time for the toasted macadamia nuts to cool before cooking them; not sure how long that would take. Ingredients:
3/4 cup flour |
1 1/2 cups rolled oats |
1/2 cup sugar |
1/2 cup flaked coconut |
1/2 cup chopped and toasted macadamia nuts |
2 tablespoons water |
1 tablespoon honey |
1 teaspoon baking soda |
1/2 cup butter |
Directions:
1. To toast nuts: Put them in an ungreased, shallow baking pan in a single layer. Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake). Once you start smelling them or they are a golden brown, take them out of the oven. Don't leave them in the cooking pan; put into another cool pan/plate to cool. Chop them.
2. Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
3. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
4. Place tablespoons of dough onto the cookie sheets lined with parchment. Flatten slightly with the back of the spoon. Leave a little room between cookies. Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy). Remove from the baking sheet to cool on wire racks.
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