Anzac Biscuits


125g unsalted butter

¼ cup rice malt syrup

Pinch sea salt

½ tsp bicarbonate of soda

2 tbsp boiling water

1 cup rolled oats

¾ cups desiccated coconut

1 cup plain flour

½ cup roughly chopped macadamias



Heat the oven to 150C, 300F or gas mark 2. In a small saucepan over a low heat, melt the butter and rice malt syrup, stirring until the mixture starts to bubble. Add a pinch of salt. Combine the bicarbonate of soda with boiling water and add to butter mixture. Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.  Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. Bake for 20 minutes or until golden brown. Allow to cool on trays before transferring to a wire rack.  Store in an airtight container.


Portion of one biscuit contains 1.7g sugar compared to a Maryland cookie at 4g