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| Anzac Biscuits with Macadamia Nuts |
"When the Australian and New Zealand Army Corps landed at Gallipoli on April 25, 1915, a legend changed into born. On Anzac Day every 12 months, we pay homage, now not most effective to the Anzacs, but to Australians who have fought in all wars. These biscuits are uniquely Australian and this recipe makes use of Macadamia Nuts, some other Australian treasure."
Ingredients :
- 3/4 cup all-purpose flour
- 1 half cups rolled oats
- three/4 cup white sugar
- 1/2 cup flaked coconut
- 1/2 cup chopped and toasted macadamia nuts
- 2 tablespoons water
- 1 tablespoon honey
- 1 teaspoon baking soda
- half of cup butter
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- Preheat oven to 325 stages F (165 stages C). Line baking sheets with parchment paper.
- In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir within the butter. Set aside to cool for 5 minutes, then stir into the flour aggregate with a wood spoon. Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the lower back of the spoon. Leave about 3 centimeters among cookies.
- Bake for 12 mins for chewy biscuits, 15 mins for crunchy, within the preheated oven. Remove from the baking sheet to cool on wire racks.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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