Anzac Biscuits.

[Lulliloo]

onyx do they come out crunchy or chewy,.... i love chewy ones but can never get them quite right.

[Phteven]

If you bake them for 10 minutes they should be chewy. The longer you bake them the crunchier they get. They always harden up as they cool so if they seem a bit soft when you pull them out that's ok. it doesn't mean they're not done.
If they come out crunchy knock a couple of minutes off the next time you cook them.

[Rouge]

DS can recite the recipe for ANZAC Biscuits off by heart. Including the temperature and the time to cook lol. He loved learning about it too... Secretly I think he just likes baking

[nothing2lose]

Best one is the one on taste with macadamia and ginger. Add more ginger though.

They are the best ever!!!!!!

[Heaven]

onyx do they come out crunchy or chewy,.... i love chewy ones but can never get them quite right.

The secret to chewy ones is to use SR Flour instead of plain. My Nan accidentally did it once when she was young (so 40 yrs ago) and since then that's how our whole family cooks them, and they are the best!

[Phteven]

Found it. But...... I dunno........... I'm suspicious of anything calling itself an Anzac biscuit that is fancied up. Although Macadamia is very Australian....
I might think of them as a macadamia and oat biscuit and try them another time.

Anzac biscuits with macadamia nuts


Looking for a twist on the classic Anzac Day biscuit? This version has macadamia nuts and a touch of ginger.
Preparation Time

15 minutes
Cooking Time

22 minutes
Makes

30
Ingredients

75g (1/2 cup) whole macadamia nuts
115g (3/4 cup) plain flour
1 tsp ground ginger
165g (1 1/2 cups) rolled oats (Home Brand brand)
165g (3/4 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 tbs boiling water
1 tbs golden syrup
1 tsp bicarbonate of soda
125g butter, cubed, melted

Method

Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper. Spread the macadamia nuts over 1 tray and cook in preheated oven for 6 minutes or until lightly toasted. Transfer to a chopping board to cool slightly, then coarsely chop.

Sift the flour and ginger into a large bowl. Add the macadamia nuts, rolled oats, sugar and coconut, and stir to combine.

Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for 5 minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.

Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each. Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.

[LuluHB]

I always make the Taste ones too. DDs and I are going to make some on the day while DH is at golf. With any luck they'll be in the oven baking as he and his golf buddies tee off on the hole right next to our house and they'll smell all the yummy goodness and wonder if there will be any left for them when they're done!!