It’s Anzac Day today here in Australia – and part of the tradition of the day involves making and eating Anzac biscuits
Back in 2013 I made these delicious healthier anzac biscuits with macadamia nuts, which are just yummy and would be hard to improve on
So I decided to use the same recipe, but spice things up a bit by adding this native Australian spice
According to Herbie, wattleseeds are roasted and ground to give a distinctly coffee-like aroma and flavour
The closest you will get to this flavour is to simply use ground coffee beans
in the same quantity in a recipe to taste (which would not be very much, approx 1/2 teaspoon I would guess as the wattleseed flavour is very mild compared to coffee!)
I’m not sure that the wattleseeds added much flavour, but I like the addition of these native seeds and this has inspired me to experiment with other Australian native herbs and spices. So stay tuned!
- 1 cup (90 g) rolled oats
- ½ cup (40 g) desiccated coconut
- ½ cup (60 g) chopped macadamias, optional
- ¼ cup wholemeal plain flour
- 1 tablespoon wattleseed
- 3-4 tablespoons golden syrup
- 2 ½ tablespoons macadamia nut oil or coconut oil
- 1 tablespoon boiling water
- 1 teaspoon bicarbonate soda
- 1 teaspoon pure vanilla extract
- Preheat oven to 170 degrees C. Line a baking tray with baking paper.
- Combine oats, coconut, macadamias (if using), flour and wattleseed in a medium-large bowl.
- Place golden syrup in a small saucepan and heat over low heat until it starts to bubble.
- Remove from heat and add the macadamia oil, boiling water and bicarb soda and stir to combine. The mixture will foam up a bit.
- Immediately pour hot syrup mixture into dry ingredients along with the vanilla and mix well.
- Drop soup-spoon-fuls of mixture onto baking tray, leaving a little space between them.
- Flatten with your fingers
- Bake for 10 minutes, until golden.
- Remove to a wire rack to cool.
- Store in an airtight container.
I had planned on adding macadamias as well, but forgot we had run out of them!
The first batch I made I used only 3 Tablespoons of golden syrup, but I prefer the taste when I used 4 Tablespoons
The second batch I made I used coconut oil in place of macadamia oil, which made slightly crunchier Anzacs 🙂 Yum!