Food recipes
Anzac Biscuits With Macadamia Nuts
Anzac Biscuits With Macadamia Nuts Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, granulated shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, macadamia nu...
Anzac Biscuits With Macadamia Nuts
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
water, bottled, generic
honey
leavening agents, baking soda
butter, without salt
Directions:
To toast nuts: Put them in an ungreased, shallow baking pan in a single layer.
Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake).
Once you start smelling them or they are a golden brown, take them out of the oven.
Don't leave them in the cooking pan; put into another cool pan/plate to cool.
Chop them.
Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
In a small saucepan, combine the water, honey and baking soda.
Bring to a boil, then stir in the butter.
Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
Place tablespoons of dough onto the cookie sheets lined with parchment.
Flatten slightly with the back of the spoon.
Leave a little room between cookies.
Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy).
Remove from the baking sheet to cool on wire racks.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
water, bottled, generic
honey
leavening agents, baking soda
butter, without salt
Directions:
To toast nuts: Put them in an ungreased, shallow baking pan in a single layer.
Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake).
Once you start smelling them or they are a golden brown, take them out of the oven.
Don't leave them in the cooking pan; put into another cool pan/plate to cool.
Chop them.
Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
In a small saucepan, combine the water, honey and baking soda.
Bring to a boil, then stir in the butter.
Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
Place tablespoons of dough onto the cookie sheets lined with parchment.
Flatten slightly with the back of the spoon.
Leave a little room between cookies.
Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy).
Remove from the baking sheet to cool on wire racks.