Now the traditionalists among us will not like this recipe, its from the latest Masterchef magazine. Slightly chewy and crisp around the edges with a twist of orange zest and macadamias. Definitely Australian, definitely different and definitely delicious!
165g brown sugar
150g plain flour
90g rolled oats
75g shredded coconut
Zest of 1 orange
45g macadamias, finely chopped
150g butter, chopped
½ tsp bicarb soda
Preheat oven to 180’C. Place sugar, flour, oats, coconut, orange zest and nuts in a bowl. Using your fingers break up any lumps of sugar and combine well.
Place butter and honey in a medium saucepan and cook, stirring continuously, over low-medium heat until butter is melted. Increase heat to medium and simmer for a further 2 minutes or until thickened and deep golden. Remove from heat. Immediately add bicarb soda and whisk to combine, then whisk in 2tbs of water (it will froth up).
Pour honey mixture over dry ingredients and stir until well combined. Cool for 10 minutes. Line 2 large cookie trays with baking paper. To make round biscuits, place a 7cm egg ring or pastry cutter on a tray, spoon 2 level tablespoons of mixture in and then flatten down. Lift ring away and repeat, making 9 biscuits on each tray leaving at least 5cms between each. Bake for 12 minutes or until golden. Cool on the tray. Biscuits will keep in an airtight container for up to 2 weeks.
First word of warning. These will spread. Final size, 12 cms across so they spread 5cm. Leaving a 5cm gap between means they all run together into a biscuit slice. It was too late for me, but I would now recommend At least 8cms between them, that way you will have actual biscuits and not a sheet that you have to cut up. I made 9 smaller ones for Gemma and Oli which worked great, they were about 2.5-3cm wide before I put them in the oven and came out at an actual biscuit size. These didn’t come out at a regular thickness for me either, they don’t look like the picture in the magazine either. I’m not sure if that is something I have done or just how it is. I’m also thinking it might have something to do with the water, maybe without it the mix would be a bit thicker and less runny in the oven. Daniel’s complaints, he didn’t like the orange zest and he thought they needed more oats. I’ll leave it up to you, I just follow the recipe and see how it works. I was really happy with them, I like chewy biscuits so this suits me just fine, and the orange is a really nice addition in my books.
The recipe says it takes 25 minutes to prepare and 20 minutes to bake. I’m not sure where the time to get them into the circle shape is in all of that because that was the longest part! That and trying to zest the orange and not my hand. If you have an hour free on an afternoon I would definitely recommend making these, even for a lunchbox filler. They apparently last 2 weeks, I wouldn’t know, we have almost finished the 18 that we had, I did share them at work and left a couple at my Dad’s house. But if you are a slow biscuit eater these could definitely be for you.
Despite their enormous size they are surprisingly unfilling. Probably because of the thinness of them. They are though very satisfying. The little nuggets of macadamia and the crispy crumbly edges make these a delight to eat added to the chewy centre filled with oats and coconut and little flecks of orange makes it an all round super tasty biscuit. Although not as thick or crunchy as the traditional Anzac, these do have the same smell and comforting feeling about them as the originals. They are also a bit odd as they do not have golden syrup but the honey and butter combination does a very good job of both binding and sweetening the biscuits.
If you love a good biscuit, you love Anzacs, you love something sweet after lunch or you just love baking like me, then why not give these a try. Easy, delicious and you’ll have the recipe down pat by the time April 25 rolls around.
Love Sonia xx