Macadamia and lemon myrtle ‘Anzac’ biscuits

Ingredients

• 165g butter, chopped
• 2 tablespoons golden syrup
• 2 cups rolled oats
• 1 cup desiccated coconut
• 1 cup unsalted macadamias, roasted and chopped
• 1 cup plain flour, sifted
• 2 teaspoons lemon myrtle
• 1/2 cup firmly packed brown sugar
• 1 cup caster sugar
• 2 teaspoons bicarbonate of soda
• 2 tablespoons boiling water

Method

Preheat oven to 170°C and line baking trays with non-stick baking paper. Heat the butter and golden syrup in a small saucepan over medium-high heat and bring to a gentle simmer. Meanwhile, place oats, coconut, macadamias, flour, lemon myrtle and sugars into large bowl and stir to combine.

When butter mix has come to a simmer, combine the bicarbonate of soda and boiling water in a small bowl and mix well. Add to the saucepan; the mixture will froth up. Then add the mixture to the dry ingredients; stir to combine.

Roll mix into walnutsized balls and place on lined trays, leaving space between each to allow for spreading.

Flatten the balls slightly with the palm of your hand. Bake for 20-25 minutes, swapping trays on racks after 14 minutes. Remove from oven and allow to cool for 10 minutes on tray to firm up slightly before transferring to wire racks to cool completely.

Recipe by Julie Ray from Organic Gardener magazine May/June 2015 issue