Macadamia and Mango Anzac Biscuits

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Whether the original version of the Anzac Biscuit is Australian or New Zealand is undecided.  This version is for the Aussies – with both macadamias and mango.

Yield: 25


  • 125g butter
  • 2 tablespoons golden syrup
  • 1/2 teaspoon baking soda
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1 cup rolled oats
  • 3/4 cup dessicated coconut
  • 1 cup flour
  • 100g dried mango slices, chopped
  • 1/2 cup roughly chopped macadamia nuts


Preheat oven to 180 C

Melt butter and golden syrup, dissolve baking soda in boiling water and add. Mix sugar, oats, coconut and flour in a bowl and add liquid. Mix to combine, and then add the chopped mango and macadamias.

Roll into balls and place on a greased tray, flatten with a fork. Bake for 12-15 minutes until a golden brown colour.

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3 thoughts on “Macadamia and Mango Anzac Biscuits

  1. Hi Helen
    I listened to your Radio Live show this morning & you had a recipe for chewy choc dipped Anzac biscuits & I can’t find the recipe anywhere. Is it on this website??
    Would love the recipe pelase

  2. These are lovely – I didn’t have any dried mango slices, but I did have dried papaya chunks and used them instead of mango. I used macnuts from our tree.