This year to mark Anzac day, I thought I’d share this ‘Next-level Anzac’ (thanks Nikki Fisher for the name suggestion). They are still packed full of goodness (with variations to suit those with food intolerance). But there’s something about adding macadamias and a chocolate drizzle that feels very indulgent! I present to you my Chocolate Macadamia Anzac Biscuits – three of my favourite flavours jammed into one delicious bikkie.
I’m obliged to post a warning – stopping at one may be tough!
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.
Chocolate Macadamia Anzac Biscuits
- 100 g butter
- 85 g rice malt syrup or honey (¼ cup)
- ½ tsp bicarbonate of soda
- 2 tbsp coconut sugar or rapadura (this is optional if you need extra sweetness)
- 120 g wholemeal spelt flour (1 cup approx.) or almond meal
- 50 g desiccated coconut (½ cup approx.)
- 115 g rolled oats (1¼ cup approx.) see gluten-free below
- 60 g macadamia nuts (½ cup) chopped
- 50 g dark chocolate -broken into pieces
- 1 tbsp coconut oil
- Preheat the oven to 180℃/350℉ (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.
- With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).If the mixture is a little dry, add a tablespoon of water to bring it together.
- 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.
- Whilst they are baking, melt the chocolate by bringing a small pot of water to the boil. Place the chocolate and coconut oil in a bowl and sit over the hot water, mixing until the chocolate is melted.
- If you're feeling lazy, you can break the chocolate on top of the biscuit before cooking (not as pretty, but yum none the less).
- When they are cooked, cool the bikkies on the tray (they will harden as they cool) and then drizzle over the melted chocolate.
- Melt the 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.
- For the chocolate drizzle, you can grate the chocolate (20 sec, speed 5), add the oil and melt 1 min, temp 50, speed 3.
- Roll and bake as per above method.
- These should be stored in an airtight container and they can also be frozen.