What if I told you that my Anzac inspired 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.
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Anzac Macadamia Creams
- 1 batch of Anzac Biscuits *(two recipes linked below)
- 200 g macadamia nuts (1½ cups) toasted
- 1 tbsp rice malt syrup, honey or maple syrup
- ½ tsp vanilla -powder, extract or essence
- 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).
- Add the sweetener and vanilla and process until it becomes a paste (Thermomix 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 in the fridge until ready to serve.