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
Ingredients
- 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
Method
- 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
- 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.
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