This new Hazelnutella Anzac Biscuit is sure to become an any time of the year favourite. These biscuits are a delicious twist on the traditional ANZAC biscuit, combining the classic oats and syrup base with a rich Nutella centre. This indulgent biscuit offers the perfect balance between crispy edges and a chewy centre, with a hint of hazelnut that elevates the flavour.
We’ve got quite a few flavour variations on the humble Anzac biscuit here at Well Nourished. Click HERE for even more inspiration!
Health benefits
Using wholemeal spelt flour and rolled oats provides more fibre and nutrients than refined alternatives. Hazelnut meal adds healthy fats, and if you opt to make your own Nutella, you can control the sweetness and avoid additives and vegetable oils. If you can’t make your own nutella, there are some better store bought options available in the supermarket. We’ve also used less refined sugars instead of the usual golden syrup and brown sugar found in traditional Anzacs.
Ingredients
These cookies are made from a simple mix of butter, oats, spelt flour, and hazelnut meal. You can choose from honey, rice malt syrup, or maple syrup as the sweetener, and a homemade or store-bought Nutella for the filling.
How to make Hazelnutella Anzac Biscuit
In a large bowl, start by melting butter with syrup, then stir in bicarb (baking soda) and the dry ingredients to form a dough. Press golf-sized balls of the mixture onto a tray, making indents with your thumb. Add a spoonful of Nutella to each indent before baking them to golden perfection. The longer you bake, the crispier the biscuit becomes. Cool on a wire rack.
Serving suggestions and how to store
Enjoy these biscuits with a cuppa, or as a sweet snack any time of day. Store them in an airtight container in the fridge, or freeze them for later. While the Nutella centre may whiten when frozen, it still tastes delicious.
Vary this Hazelnutella Anzac Biscuit to suit
For a gluten-free version, replace oats with quinoa flakes and spelt flour with buckwheat or another gluten-free flour. To make it dairy-free or vegan, use coconut oil and rice malt syrup. For a nut-free version, swap hazelnut meal with ground seeds. You can also add cacao to the dough for a double chocolate variation.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Ingredients
- 100 g butter
- 85 g rice malt syrup, honey or maple syrup – ¼ cup
- 1 tsp bicarbonate of soda
- 30 g coconut sugar or rapadura – ¼ cup this is optional if you need extra sweetness
- 60 g wholemeal spelt flour – ½ cup
- 50 g desiccated coconut – ½ cup
- 115 g rolled oats – 1¼ cup see gluten-free below
- 70 g hazelnut meal – ½ cup – or can sub almond meal or ground seeds
- 2 tbsp Nutella – make your own from this recipe
Method
- Pre-heat the oven to 180°C/350°F (fan forced) and line a large biscuit tray with baking paper.
- In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
- Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together. If it feels a bit dry, add a tiny bit of water to bring them together.
- With wet hands squeeze the mixture into approximately golf sized balls, press between your palms to flatten slightly, make an indent in the centre with your thumb and place well apart on the baking tray (they spread).
- Add about half a teaspoon of Nutella to the indent in the centre of the biscuit.
- Bake until golden (approximately 10-12 minutes).
- The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
- Cool, undisturbed on the tray (they will harden as they cool).
Thermomix Method
- First, grind your seeds, 10 seconds, speed 8. Set aside.
- Now melt your butter and syrup/honey, 1 minute, temp. 90, speed 3.
- Add the bicarb and mix 10 seconds, speed 3.
- Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
- Roll and bake as per above method.
Store
- Store in an airtight container in the fridge or freezer. The Nutella centre does whiten when frozen, but still tastes great.
Variations
Gluten and grain-free
Replace the oats with quinoa flakes and spelt flour with buckwheat or a gluten-free flour. You may have to adjust the amounts so that the mixture is sticky and moist but able to be squeezed into balls (with wet hands). Just keep adding more quinoa and gluten-free flour until it feels right.Dairy-free
Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). You may need to adjust the oil quantities slightly so the dough holds together.Vegan
Choose the dairy-free variation and rice malt syrup as your sweetener.Coconut-free
Replace the coconut with more hazelnut meal.Fructose friendly
Choose rice malt syrup as your sweetener and omit the rapadura.Double chocolate
Mix 2 tbsp of cacao powder through the biscuit dough.Let me know what you thought of this delicious new version in the comments below…
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