Macadamia and Wattleseed Anzac Biscuit Cookies
Classic Australian Anzac biscuits enriched with crunchy macadamia nuts and a hint of roasted wattleseed for a subtle nutty twist. This australian-inspired desserts ready in about 30 minutes layers rolled oats, all-purpose flour, desiccated coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 1 cup, packed brown sugar
- 1/2 cup (113 g) unsalted butter
- 2 tbsp golden syrup
- 1 tsp baking soda
- 2 tbsp boiling water
- 3/4 cup, coarsely chopped macadamia nuts
- 1 tbsp wattleseed, ground
Instructions
- Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper. In a large bowl, combine 1 1/2 cups rolled oats, 1 cup all-purpose flour, 1 cup desiccated coconut, 1 cup packed brown sugar, 3/4 cup chopped macadamia nuts, and 1 tbsp ground wattleseed.
- Step 2: In a small saucepan, melt 1/2 cup unsalted butter with 2 tbsp golden syrup over low heat until smooth. In a separate small bowl, dissolve 1 tsp baking soda in 2 tbsp boiling water and quickly stir into the butter mixture.
- Step 3: Pour the wet ingredients into the dry ingredients and mix thoroughly until evenly combined.
- Step 4: Scoop rounded tablespoons of the mixture onto the prepared baking sheets, spacing about 2 inches apart. Flatten each slightly with the back of a spoon.
- Step 5: Bake for 12-15 minutes until golden brown around the edges and firm to the touch. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Macadamia and Wattleseed Anzac Biscuit Cookies take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia and Wattleseed Anzac Biscuit Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia and Wattleseed Anzac Biscuit Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia and Wattleseed Anzac Biscuit Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia and Wattleseed Anzac Biscuit Cookies?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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