Wattleseed Anzac Biscuits

  • Prep Time: 10 minutes
  • Cooking Time: 12 minutes
  • Servings: 25
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Variations of Scottish oatmeal biscuits (cookies) were made and sent to soldiers of the Australian and New Zealand Army Corps (ANZAC) in the First World War. However, the Australian War Memorial in Canberra, suggests that they were not named Anzac biscuits until after the war, when they were made and sold as fundraisers for returned soldiers. This recipe is a further evolution by Leonie McIntosh, a Wiradjuri woman from Albury and incorporates native wattleseed.

 

Ingredients

  • 125g butter
  • 2 tablespoons golden syrup, dark corn syrup or treacle
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons boiling water
  • 90 g (1 cup) rolled (porridge) oats
  • 65 g (3/4 cup) desiccated (shredded) coconut
  • 75 g (23/4 oz/1/2 cup) plain (all-purpose) flour
  • 220 g (1 cup) sugar
  • 100 g 3/4 cup) finely chopped macadamia nuts
  • 2 tablespoons wattleseed

Instructions

  1. Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
  2. Melt the butter and golden syrup in a saucepan over medium heat. Dissolve the bicarbonate of soda in boiling water and add to the saucepan.
  3. In a large bowl, combine the oats, coconut, flour, sugar, macadamia nuts and wattleseed. Pour over the melted mixture and mix well. Place tablespoons of the mixture onto the prepared trays, allowing room for spreading.
  4. Bake for 10–12 minutes or until light golden brown. Cool for a further few minutes on the tray before removing to a wire rack to cool completely. Store in an airtight container.

Notes

To drink: A cup of billy tea!

Recipe from Lyndey Milan’s Taste of Australia cookbook and  TV series on LifeStyle FOOD.

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