Posted in Kafevend Blog

Having looked at the origin of macadamia nuts in Australia last week, here is a recipe from the country itself. The history of these biscuits is intertwined with that of ANZAC, the Australian and New Zealand Army Corps. As the story goes, the biscuits were made and sent by wives to the soldiers fighting abroad, and through a careful choice of ingredients-such as omitting eggs- they wouldn't spoil as they made their way to the soldiers.

Makes around 15 biscuits

75g macadamia nuts
115g plain flour
1 teaspoon ground ginger
165g porridge oats
165g caster sugar
45g desiccated coconut
2 tablespoons boiling water
1 tablespoon golden syrup
1teaspoon bicarbonate of soda
125g butter


1- Preheat oven to 160°C and line two large baking trays with baking paper.

2- Spread the macadamia nuts over one of the trays and lightly toast them in the oven for around 5 minutes. Transfer them to a chopping board and coarsely chop them.

3- Whilst waiting for the nuts to toast, add the water, syrup, bicarbonate of soda and butter to a small saucepan and heat it gently until the butter has melted.

4- Add the flour, ginger, chopped nuts, oats, sugar and coconut to a large mixing bowl and mix them together before stirring in the butter mixture.

5- Using your hands, take some of the mixture and press it together to form a fat disc before placing it on one of the baking trays. Leave a few centimetres between each to let them expand.

6- Bake them for around 13 minutes for chewy biscuits and 16 minutes for crunchy biscuits. Swap the trays' positions in the oven halfway through baking.

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