+ Well Nourished ⎮ Anzac Macadamia Creams

Anzac Macadamia Creams

What if I told you that my Anzac biscuits could become even more special, a decadent desert perhaps? And in just a few extra minutes, now I’m talking!!

I wanted to make an Anzac inspired dessert for some special guests coming to stay but as time wasn’t on my side, I needed something quick and easy. These Anzac Macadamia Creams were the result and they certainly did not disappoint. Best of all you can make them ahead, because who wants to be stuck in the kitchen once the party starts?

1 batch of Nourishing Anzac Biscuits
1 ½ cups of macadamia nuts, toasted
1 tablespoon of sweetener (rice malt syrup or maple syrup)
½ teaspoon vanilla powder or paste


  1. While the biscuits are cooking, make your macadamia cream. In a food processor, grind your macadamia nuts to a fine crumb (Thermomix 5 secs, speed 5).
  2. Add the sweetener and vanilla and process until it becomes a paste (Thermomix 5 seconds, speed 6).
  3. Spread between the cooled Anzacs and sandwich with another on top.
  4. Store in the fridge until ready to serve.

Chocolate cream
Add a tablespoon of cacao to the macadamia cream for a biscuit reminiscent of Kingston Creams.

Berry nice
Mix in some smashed berries – yum!

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Anzac Macadamia cream

  • Anni

    I made these yesterday- on Anzac Day! The biscuits were delish and my husband loved them too. However I wasn’t keen on the nut filling. It didn’ ” cream” well and was sticky and yellowish looking. I did use a quarter cup of cashews as I ran out of maccas – maybe this was the reason? Any suggestions, tho we are eating them just as single bikkies.

  • I’d say it must be the cashews – I find they can become quite tacky in a thick ‘cream’ (better in a thinner cream). If you still have the cream, blend it into a smoothie to use it up (I hate waste). Glad you liked the Anzacs though G x

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