ANZAC BISCUITS WITH MACADAMIA NUTS
Something different; not tried so the time is just a guesstimate. You need to allow time for the toasted macadamia nuts to cool before cooking them; not sure how long that would take.
Provided by Debbie R.
Categories Drop Cookies
Time 1h10m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- To toast nuts: Put them in an ungreased, shallow baking pan in a single layer. Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake). Once you start smelling them or they are a golden brown, take them out of the oven. Don't leave them in the cooking pan; put into another cool pan/plate to cool. Chop them.
- Combine the flour, rolled oats, sugar, coconut and cooled 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 cookie sheets lined with parchment. Flatten slightly with the back of the spoon. Leave a little room between cookies. Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy). Remove from the baking sheet to cool on wire racks.
Nutrition Facts : Calories 114.2, Fat 6.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 91.9, Carbohydrate 12.6, Fiber 1, Sugar 5.7, Protein 1.4
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