I know that an ANZAC biscuit holds a very special place in Australia and New Zealand’s hearts and I shouldn’t muck with it too much. And I haven’t! This is just an alternative, and macadamia nuts are super Australian. And white chocolate is super New Zealand. Follow my logic carefully on that last part… the Maori name for New Zealand is Aotearoa, meaning the land of the long white cloud, and white chocolate is white like a cloud! Makes total sense. Much Australia. Much New Zealand.
I adapted this recipe from this one, so if you want something a little more traditional go make those! If you like the sound of white chocolate and macadamia together, make these.
I also added some other spices and used a different sweetener because honey and being a fructard (actual thing) aren’t the best of mates. Using maple syrup also makes them taste a tiny but less sweet which is a good thing because white chocolate is very sweet. If you want these to be healthier then leave out the white chocolate.
The chunks of macadamia mean the mix does not come together super easily. However, they can be easily moulded onto a lined baking tray so just be okay with getting your hands a little dirty.
1 1/2 cups rolled oats
1/2 cup flaked coconut
1/2 cup macadamias
3 Tbs Maple Syrup
3 Tablespoons butter or macadamia oil
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp baking powder
100g white chocolate.
Preheat oven to 150 degrees celsius
IN a food processor combine the oats, 1/2 the nuts, coconut, cinnamon and baking soda and process until well combined and less coarse, about 30 seconds. Add the rest of the nuts and process for another 10 seconds, this should leave you with some nut chunks.
Add the remaining ingredients (excluding the chocolate!) and process until just combined. You can add water if it’s too dry but the maple syrup is very runny so this shouldn’t be an issue.
Line a baking tray and shape the mixture into 12 – 14 flat cookies, it will need you to somewhat force it to stick together. They should not be touching on the tray.
BAke for 20-30 minutes or until golden. Check at the 15 minute mark and flatten with a spatula if any are puffing up a little. You want them crispy on the edges with a slight chew in the centre.
ONce golden, remove from the oven and allow to cool completely on the tray, Transfer to a wire rack once cool.
In a heatproof bowl over a pot of boiling water (double boiler) melt the white chocolate. Once melted use a teaspoon or similar to dribble in a zig zag pattern over the cookies. Allow to cool. Eat!