When the Australian and New Zealand Army Corps landed at Gallipoli on April 25, 1915, a legend was born. On Anzac Day every year, we pay homage, not only to the Anzacs, but to Australians who have fought in all wars. These biscuits are uniquely Australian and this recipe utilizes Macadamia Nuts, another Australian treasure.

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Recipe Summary

Servings:
30
Yield:
30 biscuits
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.

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  • In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a 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 cookie sheets and flatten slightly with the back of the spoon. Leave about 3 centimeters between cookies.

  • Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. Remove from the baking sheet to cool on wire racks.

Nutrition Facts

97 calories; protein 1.1g 2% DV; carbohydrates 11.7g 4% DV; fat 5.4g 8% DV; cholesterol 8.1mg 3% DV; sodium 67.7mg 3% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/30/2008
Easy to make and tasted good though a little on the sweet side. Read More
(12)

Most helpful critical review

Rating: 1 stars
01/22/2012
I would just like to suggest that the recipe be changed to say quick cooking oats... I used rolled oats like the recipe says and the dough is ridiculous. the oats are so huge and it doesn't even resemble dough. I'm thinking about adding an egg to see if I can turn this back into some sort of a cookie. WEIRD. Too bad I wasted some time and money and made weird granola instead of cookies. Read More
(1)
18 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/30/2008
Easy to make and tasted good though a little on the sweet side. Read More
(12)
Rating: 5 stars
03/14/2003
Very good recipe. I'm an expat Aussie living in the US and miss Anzac biscuits. FYI don't let the name fool you. A biscuit is the UK/Australian term for "cookie". Read More
(9)
Rating: 4 stars
10/15/2003
these turned out shaped more like cookies than biscuits but they were delicious! I cut down on the sugar and they were still plenty sweet enough. I would make again. Read More
(8)
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Rating: 5 stars
08/10/2007
These cookies are habit-forming! I've used this recipe several times because I love the taste of macadamia nuts and coconut. The only thing I do differently is add more water; about 1 to 1 1/2 tablespoons. The mixture will not hold together for me otherwise. For a uniform product I press the cookie dough into a small cookie scoop place them on an airbake cookie sheet then flatten them with a greased and sugared glass bottom (make sure it's flat-bottomed.) At 12 minutes they are chewy; at 15 minutes they are crunchy as stated. Read More
(6)
Rating: 4 stars
03/11/2003
I put the baking powder in at the wrong stage (oops!) and left out the macadamias (I'm a broke student) and it still turned out nice. I was a little nervous half way through the dough was very crumbly and in no shape to teaspoon onto my tray. However after compressing the dough into hard little balls in my fist and then flattening them into biscuit shapes it turned out just lovely. They remind me a little of the uncle toby's break free biscuits.:-) Read More
(5)
Rating: 5 stars
06/24/2007
tried it out the other day & proven to be some success. Read More
(5)
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Rating: 5 stars
12/10/2007
I absolutely love this recipe! This cookie is best described as a chewy (or crunchy) sweet oatmeal cookie. It is very delicious. The macadamia nuts and coconut flakes give the cookie a great texture that compliments the oatmeal. What I like about this recipe is that it is egg-free so the batter is definately safe to eat! The time-consuming part of the baking process is placing the dough on the cookie sheets. The dough is crumbly and a bit dry so I recommend rolling the dough into small balls (not too compact) and then flattening them shaping them into circles. The three centimeters for spacing is something that should be taken into consideration because these cookies do spread out quite a bit. I was also told by an Australian friend to let the cookies "age" for two or three days to achieve a chewier texture. Happy baking! Read More
(5)
Rating: 4 stars
12/14/2007
The thing I liked best about preparing this cookie was no electric beater. One less thing clean and put away. The stages were easy and the results were as written in the directions. Baked for 12 minutes gives you a nice sweet chewy cookie. Read More
(4)
Rating: 5 stars
02/01/2008
These were a hit with my daughter's Girl Scout Troop. Read More
(4)
Rating: 1 stars
01/22/2012
I would just like to suggest that the recipe be changed to say quick cooking oats... I used rolled oats like the recipe says and the dough is ridiculous. the oats are so huge and it doesn't even resemble dough. I'm thinking about adding an egg to see if I can turn this back into some sort of a cookie. WEIRD. Too bad I wasted some time and money and made weird granola instead of cookies. Read More
(1)