Chocolate Macadamia Anzac Biscuits
Servings: 12 biscuits
These chocolate macadamia Anzac biscuits are a twist on the classic Aussie favourite, combining the buttery, chewy goodness of traditional Anzacs with crunchy macadamias and a rich dark chocolate drizzle. Perfect with a cuppa or as a sweet treat, these bikkies will be a hit with the whole family.
Ingredients
- 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
Chocolate drizzle
- 50 g dark chocolate -broken into pieces
- 1 tbsp coconut oil
Instructions
- 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. If the mixture feels a little dry, add a tablespoon of water to bring it together.
- Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).
- 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.
Thermomix Method
- 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.
Store
- These should be stored in an airtight container and they can also be frozen.