Delicious Anzac Biscuit with a local Bunda Ginger twist - Bundaberg Region
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Delicious Anzac Biscuit with a local Bunda Ginger twist

Delicious Anzac Biscuit with a local Bunda Ginga twist


Create a new dimension to a Australian classic and add some Bunda Ginga from Nana's Pantry to your Anzac Biscuits!

What you will need;

  • 125g butter, chopped
  • 2 tablespoons golden syrup
  • 1 cup self-raising flour - (gluten free SR flour can be substituted)
  • 1 cup rolled oats or quinoa flakes
  • 1 cup desiccated coconut
  • 1/2 cup flaked almonds
  • 3/4 cup firmly packed Bundaberg Sugar Brown Sugar
  • 2 tablespoons hot water
  • 100g Bunda Ginga Ginger Bites, chopped
  • 125g dried apricots, diced
  • 80g Macadamias Australia macadamia nuts, chopped


  • Step 1  Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
  • Step 2  Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.
  • Step 3  Combine flour, quinoa flakes, coconut, almonds, ginger bites, dried apricots, macadamia nuts and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.
  • Step 4  Roll level tablespoonfuls of mixture into balls. Place on trays, 4cm apart. Flatten slightly with a fork. Bake for 15 minutes, swapping trays halfway through cooking, or   until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
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Tuesday, 21 May 2024

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