Fruity nut Anzac biscuits
Preparation time:
Makes: 40
Recipe highlights
- Suitable to freeze
- Store in airtight container
- Share
this recipe - Email this recipe
- Save
this recipe - Add recipe to your shopping list for re-using and sharing
Ingredients
- 1/2 cup white plain flour
1/2 cup wholemeal plain flour
3/4 cup caster sugar
1 cup rolled oats
1/2 cup shredded coconut
1/4 cup macadamia nuts
1/4 cup dried apricots, chopped
125 g reduced-fat polyunsaturated margarine
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Cooking method
-
1. Preheat oven to 180C.
2. Sift flour and sugar. Add rolled oats, coconut, macadamia nuts and apricot.
3. Melt margarine and golden syrup.
4. Dissolve bicarbonate of soda in boiling water. Add to melted margarine and golden syrup.
5. Add mixture to dry ingredients. Mix well.
6. Roll mixture into small balls and place on a lined oven tray. Slightly flatten with a fork.
7. Cook for 15-20 minutes or until browned.
8. Cool for 5 minutes on oven tray before moving onto a cooling rack.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 18.07 | 100.00 |
| Energy (kJ) | 297.63 | 1647.00 |
| Protein (g) | 0.83 | 4.60 |
| Total Fat (g) | 3.41 | 18.89 |
| -Saturated Fat (g) | 1.02 | 5.63 |
| -Polyunsaturated Fat (g) | 0.90 | 4.97 |
| -Monounsaturated Fat (g) | 1.34 | 7.41 |
| Cholesterol (mg) | 0.00 | 0.00 |
| Carbohydrate (g) | 9.23 | 51.08 |
| -Sugars (g) | 5.40 | 29.88 |
| Starch (g) | 3.81 | 21.11 |
| Water (g) | 3.35 | 18.54 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 0.69 | 3.84 |
| Thiamin (mg) | 0.03 | 0.16 |
| Riboflavin (mg) | 0.01 | 0.04 |
| Niacin (mg) | 0.22 | 1.21 |
| Niacin Equivalents (mg) | 0.38 | 2.08 |
| Vitamin C (mg) | 0.02 | 0.10 |
| Total Folate (ug) | 3.15 | 17.46 |
| Total Vitamin A Equivalents (ug) | 33.18 | 183.58 |
| Retinol (ug) | 26.56 | 146.99 |
| Beta Carotene Equivalents (ug) | 39.91 | 220.85 |
| Sodium (mg) | 48.63 | 269.08 |
| Potassium (mg) | 46.70 | 258.44 |
| Magnesium (mg) | 8.29 | 45.89 |
| Calcium (mg) | 6.74 | 37.30 |
| Phosphorus (mg) | 20.53 | 113.61 |
| Iron (mg) | 0.30 | 1.64 |
| Zinc (mg) | 0.11 | 0.59 |
Contributed by:
(Logo links to further information)
Source: Kaylie Malone, St Ignatius College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
Recipe publication date on: 12/03/2007
Last reviewed on: 20/08/2014
