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?
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
These are a decadent twist on an Anzac biscuit - a delicious dessert for your Anzac day commemorations.
- 1 batch of Anzac Biscuits *(two recipes linked below)
- 1 ½ cups of macadamia nuts, toasted
- 1 tablespoon of sweetener (rice malt syrup or maple syrup)
- ½ teaspoon vanilla powder or paste
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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).
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Add the sweetener and vanilla and process until it becomes a paste (Thermomix 5 seconds, speed 6).
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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.
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Store in the fridge until ready to serve.
* Recipe for my Nourishing Anzacs HERE. - these are nut-free.
* You can also use these Chocolate, Macadamia Anzacs for an extra decadent dessert.
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!
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