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 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.
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This is a slightly decadent twist on the classic, without massive amounts of sugar. Simply delicious!
- 100 gram butter
- 85 gram (¼ cup) rice malt syrup or raw honey
- ½ teaspoon bicarbonate of soda
- 2 tablespoons rapadura or coconut sugar (this is optional if you need extra sweetness)
- 120 gram (1 cup approx.) wholemeal spelt flour or almond meal
- 50 gram (½ cup approx.) desiccated coconut
- 115 gram (1 ¼ cup approx.) rolled oats (see gluten-free below)
- ½ cup chopped macadamia nuts
- 50 gram dark chocolate, broken into pieces
- 1 tablespoon coconut oil
- Preheat the oven to 180℃ 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.
Gluten and grain-free
Replace the oats with quinoa flakes and spelt flour with almond meal. You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls.
Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). They will also toughen as they cool (which is nice for a crunchy biscuit). Choose a dairy free chocolate or raw chocolate for the drizzle.
Replace the coconut with a heaped tablespoon of almond meal or more spelt.
Choose rice malt syrup as your sweetener and omit the rapadura/ coconut sugar. Use 90% dark chocolate for the drizzle (or make your own raw chocolate).
Chose rice malt syrup as your sweetener and the dairy-free variation.
This Anzac Biscuit recipe is divine, nourishing and nut-free. Perfect for the school lunchbox too. My ebook The Well Nourished Lunchbox is 100% nut-free and is full of inspo, click HERE to find out more,