Leatherwood honey is a rare and distinctive type of honey that is almost exclusively produced in Tasmania, Australia, from the nectar of the leatherwood tree. The honey has a unique flavour profile, known for being strong, floral, and slightly tangy.
One delicious way to enjoy the flavour of leatherwood honey is by adding it to the classic Australian Anzac biscuit recipe. These biscuits have a rich history, dating back to World War I, and were traditionally sent to soldiers on the front lines. Today, Anzac biscuits remain a beloved treat in Australia, and the addition of leatherwood honey takes their flavour to a whole new level. The result is a chewy and indulgent treat that is perfect for sharing with friends and family.
Leatherwood Honey Anzac Biscuits Recipe
(makes 24 biscuits)
- 1/4 cup Leatherwood Honey
- 140g butter
- 1/2 tsp bicarbonate soda
- 2 tbsp boiled water
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup shredded coconut
- 1/4 cup brown sugar
- 1/3 cup macadamias, finely chopped
1. Preheat your oven to 180 degrees celsius fan-forced, and line two large baking trays with parchment paper.
2. To a large mixing bowl, add the oats, flour, sugar, coconut and macadamias. Combine well, breaking up any lumps in the sugar.
3. Place butter and honey in a medium saucepan over low-medium heat, stirring continuously, until butter is melted. Increase heat to medium and simmer until thickened and deep golden, about 2 minutes. Remove from heat and immediately add the bicarbonate of soda, mix to combine then add 2 tablespoons of water and mix again. Mixture will froth up so take care.
4. Pour the hot honey mixture over the dry ingredients and stir well to combine. Let cool for 10 minutes.
5. Spoon about a tablespoon of mixture per biscuit and make 12 biscuits per baking tray, at least 3 cm apart as they will flatten and spread.
6. Bake for 10 minutes or until golden. Cool on tray.
(Biscuits will keep in an airtight container for up to 2 weeks.)