Anzac Biscuits With Macadamia Nuts
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.
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READY IN: 1hr 10mins
YIELD: 24 cookies
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup flour
- 1 1⁄2cups rolled oats
- 1⁄2cup sugar
- 1⁄2cup flaked coconut
- 1⁄2cup chopped and toasted macadamia nuts
- 2tablespoons water
- 1tablespoon honey
- 1teaspoon baking soda
- 1⁄2cup butter
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DIRECTIONS
- 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.
- Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
- 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.
- 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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