A different take on the traditional Anzac - these are choc-dipped with macadamias
½ cup salted roasted macadamias, roughly chopped
finely grated zest of 1 lime
200 g melted white chocolate
1 cup plain flour
2 cups rolled oats
¾ cup white sugar
125 g butter, chopped
2 Tbsp golden syrup
2 Tbsp hot water
1 tsp bicarbonate of soda
- Preheat oven to 150°C. Line 4 oven trays with baking paper. Put flour in a large bowl and stir in macadamias, oats and sugar. Put butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted. Stir bicarbonate of soda and zest of lime into syrup mixture and remove from heat. Add warm syrup mixture to oat mixture.Stir until well combined.
- Shape mixture into balls to make 28 balls. Arrange balls on prepared trays about 8cm apart.Press each ball lightly with your fingers to flatten slightly. Bake for 16 minutes.
- Once biscuits are cooked and cooled, dip ¹⁄³ of each biscuit in 200g melted white chocolate, then set aside on trays to allow chocolate to set.