recipe reviews for:

Anzac Biscuits with Macadamia Nuts

“When the Australian and New Zealand Army Corps landed at Gallipoli on April 25, 1915, a legend was born. On Anzac Day every year, we pay homage, not only to the Anzacs, but to Australians who have fought in all wars. These biscuits are uniquely Australian and this recipe utilizes Macadamia Nuts, another Australian treasure.”

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Reviewed: Jan. 22, 2012

I would just like to suggest that the recipe be changed to say quick cooking oats... I used rolled oats like the recipe says and the dough is ridiculous. the oats are so huge and it doesn't even resemble dough. I'm thinking about adding an egg to see if I can turn this back into some sort of a cookie. WEIRD. Too bad I wasted some time and money and made weird granola instead of cookies.

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chanketychiquita

Reviewed: Oct. 3, 2011

note: The Australian word Bikkie or Biscuit is what we Americans call Cookie. I received this recipe from an Assie friend 10 years ago and every time I make these "Anzac Bikkies" people want the recipe. Instead of the Macadamia nuts my version has 1/3 cup of golden rasins. Which the Assies call "Sultanas" and instead of honey I use clear corn syrup.

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1 user found this review helpful

Reviewer:

pcskinner

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Reviewed: Mar. 25, 2011

These are SO good! I made two batches, one chewy and one crunchy. I think im more of a chewy fan. The dough wasnt dry for me at all. Very yummy!

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2 users found this review helpful

Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Apr. 30, 2008

Easy to make and tasted good, though a little on the sweet side.

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10 users found this review helpful

Reviewer:

phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Feb. 1, 2008

These were a hit with my daughter's Girl Scout Troop.

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3 users found this review helpful

Reviewer:

Baking Mama

Cooking Level: Expert

Home Town: Yorba Linda, California, USA

Living In: Fruita, Colorado, USA

Reviewed: Dec. 14, 2007

The thing I liked best about preparing this cookie was no electric beater. One less thing clean and put away. The stages were easy and the results were as written in the directions. Baked for 12 minutes gives you a nice sweet chewy cookie.

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3 users found this review helpful

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Annettework

Reviewed: Dec. 10, 2007

I absolutely love this recipe! This cookie is best described as a chewy (or crunchy) sweet oatmeal cookie. It is very delicious. The macadamia nuts and coconut flakes give the cookie a great texture that compliments the oatmeal. What I like about this recipe is that it is egg-free, so the batter is definately safe to eat! The time-consuming part of the baking process is placing the dough on the cookie sheets. The dough is crumbly, and a bit dry so I recommend rolling the dough into small balls (not too compact), and then flattening them, shaping them into circles. The three centimeters for spacing is something that should be taken into consideration because these cookies do spread out quite a bit. I was also told by an Australian friend to let the cookies "age" for two or three days to achieve a chewier texture. Happy baking!

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4 users found this review helpful

Reviewer:

Michelle

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 10, 2007

These cookies are habit-forming! I've used this recipe several times because I love the taste of macadamia nuts and coconut. The only thing I do differently is add more water; about 1 to 1 1/2 tablespoons. The mixture will not hold together for me otherwise. For a uniform product, I press the cookie dough into a small cookie scoop, place them on an airbake cookie sheet then flatten them with a greased and sugared glass bottom (make sure it's flat-bottomed.) At 12 minutes, they are chewy; at 15 minutes they are crunchy, as stated.

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5 users found this review helpful

Reviewer:

FOODCHICK23

Cooking Level: Expert

Home Town: Flemington, New Jersey, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 24, 2007

tried it out the other day & proven to be some success.

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3 users found this review helpful

Reviewer:

Sweetie Miaow

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Hammarby Sjöstad, Stockholms, Sweden

Reviewed: Dec. 5, 2002

Very good recipe. I'm an expat Aussie living in the US, and miss Anzac biscuits. FYI, don't let the name fool you. A biscuit is the UK/Australian term for "cookie".

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7 users found this review helpful