ANZAC biscuits are an Australian classic and this year they turn 100! Every year the Children and I make ANZAC biscuits on our National Day of Remembrance and this year is no different. What is different though is that I have put my own spin on them (Of course I have), adding white chocolate and macadamia nuts to the mix may be sacrilege for some, but hey macadamia nuts ARE native to Australia and the white chocolate just gives it a little extra richness. This recipe is for chewy ANZAC biscuits, but if you prefer them crunchy press them out a little thinner and bake them for a minute or two less.
1) Preheat your oven to 160C.
2) Place butter, treacle, sugars and 1 Tbsp of water into a saucepan and sit over a low heat until the butter has melted and the mixture smells like caramel. Remove from the heat and allow to cool slightly.
3) Combine the remaining water and bicarb soda in a medium bowl. Add your caramel mixture to the bowl and stir to combine.
4) Place all the dry ingredients into a large bowl and stir until well combined. Make a well in the centre and add your wet mixture, then stir until combined.
5) Take tbsp size portions of batter and roll into balls using the palms of your hands. Place on a lined baking tray about 3-4 cm apart and flatten slightly with the back of a spoon for chewy biscuits or flatten more thinly for crunchy biscuits.
6) Bake in the oven for 18-20 minutes, remove from the oven and allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx