ANZAC biscuits are just the sh*t. They are so buttery, indulgent and beautifully addictive. I can’t go past a good ANZAC biscuit, crunchy on the outside but soft and chewy on the inside. Can we just… take a moment to appreciate. I played around with this recipe to make sure I was really doing it justice, I wanted to find the perfect balance between a healthier reinvention, and keeping the flavours traditional.
The verdict, I’m pretty damn impressed. I’ve used a blend of wholemeal spelt flour and coconut flour, the coconut flour brings a nice sweetness and spelt is definitely my preferred flour if I use flour at all! I’ve ditched the golden syrup for a good quality honey, and spruced it up a little with macadamia butter. I’ve kept things traditional with the use of pure, 100% grass fed butter, quite simply because I don’t think you can have ANZAC biscuits without the butter. They’re just not the same. However! If you want to make this a vegan biscuit, swap the honey for rice malt syrup and the butter for coconut oil and they’ll still be delish!
Macadamia ANZAC Biscuits
ANZAC Day is just around the corner, whip up these indulgent ANZAC biscuits in no time!
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Yield: 14 Cookies
Ingredients
- 100 grams Unsalted butter
- 1/2 cup Honey
- 1 tablespoon Macadamia nut butter
- 1 teaspoon Vanilla paste
- 1 1/2 teaspoons Baking soda
- 2 tablespoons Boiling water
- 1 cup Rolled oats
- 1/3 cup Unsweetened coconut flour
- 1 cup Wholemeal spelt flour
Instructions
- Preheat oven to 160ºC and line a large tray with baking paper.
- Melt the butter, honey, vanilla and macadamia butter in a saucepan over medium-low heat, stirring until it begins to bubble. Remove from the heat.
- Combine the bicarb-soda with the boiling water (it will bubble and froth) and add to the butter mixture.
- In another bowl combine the oats, spelt flour and coconut flour. Pour in the butter mixture and combine well, if it's too wet and a little more spelt, too dry add a little more hot water.
- Roll the dough into balls and place on the lined tray. Flatten into a disk, repeat until all the dough is used, should make around 12.
- Place trays in the oven and bake for about 15-20 minutes, or until golden.
- Allow to sit on tray for 10 minutes before transferring to a wire rack to cool completely. Enjoy!