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Macadamia and golden syrup butternut biscuits

Makes about18

A little treat to enjoy with a warm drink on a cold Tasmanian day

These delectable biscuits are the most perfect way to eat golden syrup and nuts at the same time. If you don't have macadamias one day, you can substitute with almonds, though they won't be quite as yummy that way.


  • 100g (3½ oz) caster (superfine) sugar
  • 70g (2½ oz) golden syrup
  • 100g (3½ oz) butter
  • 100g (3½ oz) macadamia nuts, coursely crushed
  • 100g (3½ oz/⅔ cup) self-raising flour
  • 100g (3½ oz/1 cup) rolled (porridge) oats
  • A pinch of salt


Preheat the oven to 170°C (325°F/Gas 3). Line two baking trays with baking paper.

Put the sugar, golden syrup and butter in a small saucepan over low heat and stir just 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.

Put the macadamia nuts, flour, oats 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 tablespoonful 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. 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.