Orange Hazelnut ANZAC Biscuits
1 Preheat oven to 160°C. Combine the hazelnuts, coconut, sugar, flour, zest and rosemary in a food processor and pulse until smooth. Transfer to a bowl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fast-ed.com.au.
Cooking tools:
- Food processor
- Hand mixer
- Microplane
- Cooling rack
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1½ cups skinless hazelnuts, toasted
- 1 cup desiccated coconut
- ¾ cup caster sugar
- ¾ cup plain flour
- finely-grated zest of oranges
- 4 sprigs rosemary, chopped
- 1½ cup rolled oats
- 125g unsalted butter
- ¾ cup golden syrup
- 1 tsp bicarbonate of soda
- 2 Tbsp boiling water
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