Salty Macadamia and Golden Syrup Biscuits | Egg Free

Salty Macadamia and Golden Syrup Biscuits

We don’t eat many sweet things around here, especially sweet baked goods – perhaps a little more in Winter than Summer. It is not that we don’t like them (we LOVE them), but biscuits and cakes are basically sugar and butter held together with flour, right? Also, we don’t cook with eggs, so that limits our range as well.

But it is the one of the coldest weeks of Winter as I write, and we are looking for a few more sweet things – rice pudding, apple crumble, golden syrup dumplings, and some biscuits for our cuppa.

I was alerted to this recipe by @CallisClan – she made them one day from a book called Winter on a Farm. The original recipe is here. I have made a slight variation, adding coconut and a little bicarb soda (which adds a little more colour and chewiness to the biscuits). I’ve also sprinkled a little salt over the top before cooking for a delicious sweet-salty taste.

The biscuits are not unlike ANZAC biccies, starting from a base of oats, flour, golden syrup and butter. This combination is so Australian. But the technique and other ingredients differs a little. In ANZAC biscuits, when cooked well, the flour is  partially cooked by the hot butter mix and boiling water. This changes the texture considerably. But in this recipe, the mixture is cooled before adding to the oats and flour. It makes a remarkable difference.

The salt sprinkled over the top of these biscuits is not compulsory and can be omitted.

Similar recipes include Date Tahini Biscuits, Semolina Butter Biscuits, Date Loaf, ANZAC Biscuits, Tahini Biscuits, and Scones.

Or browse all of our Biscuit Recipes.

Salty Macadamia and Golden Syrup Biscuits

Salty Macadamia and Golden Syrup Biscuits

100g caster sugar
70g golden syrup
100g butter

80g macadamia nuts, coarsely crushed
100g self-raising flour
80g rolled oats
40g dried coconut shreds
0.25 tspn bicarb soda
pinch of sea salt

optional sea salt for sprinkling over the biscuits

method
Heat the oven to 170°C, and line two baking trays with baking paper.

Place the sugar, golden syrup and butter in a small saucepan over low heat and stir until the butter and golden syrup are melted. Allow to cool enough so you can touch the mixture. (This is really important because if the mixture is too hot it will cook the flour and your biscuits will end up a very different texture, more like ANZAC biscuits.)

Put the macadamia nuts, flour, oats, coconut, bicarb soda and salt in a mixing bowl. Stir in the golden syrup mixture, being sure to scrape out all the syrup from the saucepan. Stir to mix well.

Take 1 Tblspn of the mixture at a time and roll into a ball. Repeat with the remaining mixture. Press them onto the prepared trays, leaving some room for them to spread a little. If you like, sprinkle a few salt flakes over the top of the biscuits.

Bake for 12-17 minutes, or until a golden colour – it pays to turn the trays around after 10 minutes.

Remove from the oven, allow to cool for 5 minutes, the transfer to wire racks to cool completely.

These biscuits can be stored in an airtight container for 3-4 days.

recipe notes and alternatives
Make these with other nuts too. I love them with hazelnuts. Almonds and raw cashews can also be used.

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