Anzac Biscuits with Wattleseed
Prep time: 
Cook time: 
Total time: 
Serves: 25
  • 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
  1. Preheat oven to 170 degrees C. Line a baking tray with baking paper.
  2. Combine oats, coconut, macadamias (if using), flour and wattleseed in a medium-large bowl.
  3. Place golden syrup in a small saucepan and heat over low heat until it starts to bubble.
  4. Remove from heat and add the macadamia oil, boiling water and bicarb soda and stir to combine. The mixture will foam up a bit.
  5. Immediately pour hot syrup mixture into dry ingredients along with the vanilla and mix well.
  6. Drop soup-spoon-fuls of mixture onto baking tray, leaving a little space between them.
  7. Flatten with your fingers
  8. Bake for 10 minutes, until golden.
  9. Remove to a wire rack to cool.
  10. Store in an airtight container.
Recipe by Healthy Home Cafe at