Macadamia and ginger Anzac biscuits

Macadamia and ginger Anzac biscuits


Macadamia and ginger Anzac biscuits

The ingredient of Macadamia and ginger Anzac biscuits

  1. 2 cups simple flour
  2. 1 teaspoon floor ginger
  3. 1 half cups desiccated coconut
  4. 2 cups traditional rolled oats
  5. 1 cup firmly packed brown sugar
  6. 200g butter, chopped
  7. 1/three cup golden syrup
  8. 2 tablespoons honey
  9. 1 teaspoon bicarbonate of soda
  10. 1 cup macadamia nuts, chopped
  11. half of cup chopped crystallised ginger

The instruction how to make Macadamia and ginger Anzac biscuits

  1. Preheat oven to 180C/160C fan-pressured. Grease 3 large baking trays. Line with baking paper. Combine flour, ginger, coconut, oats and sugar in a large bowl. Make a nicely in centre.
  2. Place butter, golden syrup, honey and 1/three cup cold water in a saucepan over medium warmth. Cook, stirring now and again, for five minutes or until butter has melted and aggregate is mixed. Bring to a simmer. Remove from warmth. Stir in bicarbonate of soda. Stand for two mins.
  3. Add butter aggregate to oats. Mix well. Stir in nuts and 1/three cup ginger. Roll 1 tablespoon combination into a ball. Flatten between arms. Place on tray. Repeat with last aggregate, putting biscuits 4cm aside on tray. Press closing ginger into the top of biscuits.
  4. Bake biscuits, 1 tray at a time, for 12 minutes or until golden and simply firm to touch. Cool on trays for 10 minutes. Transfer to a cord rack to cool. Serve.

Nutritions of Macadamia and ginger Anzac biscuits

fatContent: 123.085 calories
saturatedFatContent: 6.7 grams fat
carbohydrateContent: 3.5 grams saturated fat
sugarContent: 14.5 grams carbohydrates
cholesterolContent: 1.3 grams protein
sodiumContent: 9 milligrams cholesterol


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