Wattleseed and Macadamia Nut Anzac Biscuit Bars
A twist on the classic Australian ANZAC biscuit, these chewy bars combine ground wattleseed and crunchy macadamia nuts for a nutty, aromatic treat. This australian-inspired desserts ready in about 40 minutes layers rolled oats, all-purpose flour, packed brown sugar 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 180 calories and feeds 16, 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
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 cup desiccated coconut
- 2 tbsp ground wattleseed
- 1 cup chopped macadamia nuts
- 1 cup (2 sticks) unsalted butter
- 1/2 cup golden syrup
- 1 tsp baking soda
- 2 tbsp boiling water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and set aside. In a large bowl, combine 2 cups rolled oats, 1 cup all-purpose flour, 1 cup packed brown sugar, 1 cup desiccated coconut, 2 tbsp ground wattleseed, and 1 cup chopped macadamia nuts.
- Step 2: In a small saucepan over low heat, melt 1 cup unsalted butter with 1/2 cup golden syrup until smooth. Remove from heat.
- Step 3: In a small bowl, mix 1 tsp baking soda with 2 tbsp boiling water, then stir this mixture into the melted butter and golden syrup — it will bubble up.
- Step 4: Pour the wet mixture into the dry ingredients and stir thoroughly until all are evenly combined.
- Step 5: Press the mixture firmly and evenly into the prepared baking pan. Bake for 20-25 minutes until golden brown and set.
- Step 6: Remove from oven and allow to cool completely in the pan before slicing into bars.
Frequently asked questions
How long does Wattleseed and Macadamia Nut Anzac Biscuit Bars take to make?
Total time is about 40 minutes (15 min prep + 25 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 Wattleseed and Macadamia Nut Anzac Biscuit Bars?
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 Wattleseed and Macadamia Nut Anzac Biscuit Bars?
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 Wattleseed and Macadamia Nut Anzac Biscuit Bars for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Wattleseed and Macadamia Nut Anzac Biscuit Bars?
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.
