About this recipe:They are nice crunchy biscuits made with porridge oats, desiccated coconut and macademia nuts. There are lots of different versions of these biscuits that are typically eaten on Anzac Day every year in Australia.
100g plain flour
120g rolled oats
150g caster sugar
40g desiccated coconut
65g chopped and toasted macadamia nuts
2 tablespoons water
1 tablespoon honey
1 teaspoon bicarbonate of soda
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Preheat oven to 170 C / Gas 3. Line baking trays with baking paper.
In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and bicarbonate of soda. Bring to the boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the prepared baking trays and flatten slightly with the back of the spoon. Leave about 3cm between each biscuit.
Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy. Remove from the baking tray to cool on wire racks.