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Anzac bikkies with Wattleseed

A heap of goldern rough-edged bisuits is sitting on a tray. The rolled oats of a classic ANZAC biscuit are clearly visible.
Wattleseeds have been adding their warm, nutty crunch to ANZAC biscuits for many years now. Here's how to make your own.
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Servings 24 Anzacs
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients
  

  • 1 1/2 cups rolled oats
  • 1 cup plain flour
  • 1/2 cup white sugar
  • 2 tblspns ground Wattleseed
  • 1/2 cup desiccated coconut
  • 125 g butter
  • 2 tblspns boiling water
  • 2 tblspns golden syrup
  • 1 tsp bicarb soda

Instructions
 

  • Preheat oven to 160 degrees C.
  • In a bowl, mix the oats, flour, wattleseed, sugar and coconut.
  • In a saucepan, melt the butter and butter and golden syrup over a low heat, stirring until combined.
  • Mix water and baking soda in a cup and add to melted butter mixture. It will froth up.
  • Add all of this to the dry ingredients. Mix well.
  • Take teaspoonfuls of mixture and place on lightly greased biscuit tray, flattening them a little with a fork.
  • Leave 3cm between the biscuits for them to spread out.
  • Cook for 15 minutes. The edges should be dark brown, and the centre a little paler. This should produce Anzacs with crispy edges and a chewy middle. Bake a little longer - only a few minutes - if you want a crispier Anzac.
  • Remove from oven and cool on wire racks. The cooling stage is important to get the right mix of crisp and chewiness.

Notes

This recipe uses a little more water than ordinary Anzac biscuit recipes, as the wattleseed absorbs quite a lot of liquid, and it can be too dry otherwise.
2 tblspn muntries blended with forestberry herb is also excellent.
Collections wattleseed
Tags wattleseed
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