The crunchy golden Anzac biscuit is now immortalised in countless Aussie cookbooks.
- 165g (3/4 cup firmly packed) brown sugar
- 150g (1 cup) plain flour
- 90g (1 cup) rolled oats
- 75g (1 cup) shredded coconut
- 1 orange, zested
- 45g (1/3 cup) macadamias, finely chopped
- 150g butter, chopped
- 90g (1/4 cup) honey
- 1/2 teaspoon bicarbonate of soda
- Preheat oven to 180°C. Place sugar, flour, oats, coconut, orange zest and nuts in a bowl. Using your fingertips, break up any lumps of sugar and combine well.
- Place butter and honey in a medium saucepan and cook, stirring continuously, over lowmedium heat for 3 minutes or 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 bicarbonate of soda, whisk to combine, then whisk in 2 tablespoons water (take care as mixture will froth).
- Pour hot honey mixture over dry ingredients and stir until well combined. Cool for 10 minutes.
- Line 2 large oven trays with baking paper. To make perfectly round biscuits, place a 7cm egg ring or pastry cutter on a tray, spoon in 2 level tablespoons of mixture, then flatten to fill ring. Lift ring away and repeat to make 9 biscuits, 5cm apart, on each tray.
- Bake for 12 minutes or until golden. Cool on tray. Biscuits will keep in an airtight container for up to 2 weeks.