Chocolate Macadamia Anzac Biscuits
This is a slightly decadent twist on the classic, without massive amounts of sugar. Simply delicious!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Servings: 12 biscuits
- 100g butter
- 85g 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)
- 120g wholemeal spelt flour (1 cup approx.) or almond meal
- 50g desiccated coconut (½ cup approx.)
- 115g rolled oats (1¼ cup approx.) see gluten-free below
- 60g macadamia nuts (½ cup) chopped
- 50g 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.
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.
Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website ‘Well Nourished’ she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.
Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.