These Anzac Macadamia Creams put a deliciously nutty twist on the classic Anzac biscuit. Nostalgic yet fresh, they pair the crunch of golden Anzacs with a smooth, naturally sweetened macadamia cream for an irresistible bite.
I came up with them when I wanted an Anzac-inspired dessert for special guests but didn’t have time for anything fussy. The result was these quick, easy sandwich biscuits – and they certainly didn’t disappoint. Best of all, you can make them ahead of time, so you’re free to enjoy the company (and the compliments) instead of being stuck in the kitchen once the party starts.
Health benefits
Macadamias are rich in healthy fats and provide a creamy texture without needing dairy, while my nourishing Anzac biscuits offer the goodness of oats and seeds. This recipe uses rice malt syrup, honey, or pure maple syrup for wholefood sweetness.
Ingredients
This recipe requires a batch of Anzac biscuits, toasted macadamia nuts, and a touch of vanilla and natural sweetener to create the cream filling. Here’s the recipe for my Nourishing Anzacs – these are nut-free. You can also use these Chocolate, Macadamia Anzacs for an extra decadent dessert.
How to make Macadamia Anzac biscuits
While your Anzac biscuits are baking, prepare the macadamia cream by processing the toasted macadamia nuts until they form a smooth paste, then adding sweetener and vanilla extract. Once the biscuits have cooled, spread or pipe the macadamia cream onto one biscuit and sandwich with another.
Serving suggestions and how to store
Serve these Anzac Macadamia Creams as an afternoon treat or dessert. They’re best stored in the fridge until you’re ready to enjoy them, keeping the cream nice and firm.
Vary these Anzac macadamia creams to suit your needs
For a chocolatey twist reminiscent of Kingston Creams, try adding a tablespoon of cacao to the macadamia cream. For a fruity variation, mix in some smashed berries for a burst of flavour.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Ingredients
- 1 batch of Anzac Biscuits *recipes linked above
- 200 g macadamia nuts (1½ cups) toasted
- 1 tbsp rice malt syrup, honey or maple syrup
- ½ tsp vanilla -powder, extract or essence
Method
- While the biscuits are cooking, make your macadamia cream. In a food processor or high speed blender, grind your macadamia nuts to a fine crumb. If using a Thermomix 5 secs, speed 5.
- Add the sweetener and vanilla and process until it becomes a paste. If using a Thermomix, mix 5 seconds, speed 6.
- Spread between the cooled Anzacs and sandwich with another on top. You can also pipe the cream on top of each biscuit if you'd prefer.
Store
- Store in the fridge until ready to serve.
Variations
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!I'd love for you to post a comment to let me know how you like these divine bikkies.
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Anni says
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.
Georgia Harding says
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
Kate says
Made the Anzac recipe today with what was on hand *sub in buckwheatflour & golden syrup, it was a tad crumbly so pressed it in to a slice tray, wolah! Yummy Anzac slice in 10 mins flat! Macadamia buttercream is a dream! Will spread on individual slices as an extra indulgence 😛
Thanks Georgia 🙂
Lest we forget x
Georgia Harding says
So please you enjoyed the slice Kate – thanks so much for taking the time to comment and rate the recipe G x
Mimi says
Hi Georgia I’m really keen to make these this week as I have more time on my hands being ‘locked in’ due to Covid19! I couldn’t get spelt flour this week could I make them using regular plain four (we are not GF) and how much should I use ? Thanks.
Georgia Harding says
Hi Mimi, yes you can definitely sub with regular flour 1:1. If the mixture is a little dry, just add a tiny bit of water to form the biscuit. Enjoy G x
Kiona says
Made these yesterday for Anzac Day dessert – yummo!
Georgia Harding says
So glad you enjoyed them Kiona, cheers for rating the recipe too G x
Grace says
Thinking of making these this Anzac day but was wondering if you had tried stirring through some cream cheese to the macadamia?
Georgia Harding says
Hi Grace I haven’t but it sounds delicious G x