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Cranberry and white chocolate Anzac biscuits
Cranberry and white chocolate Anzac biscuits
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make classic Anzac biscuits to honor the spirit of the Anzacs.
Ingredients:
  • 250.00 ml plain flour
  • 100.00 gm good-quality whole rolled oats
  • 135.00 gm firmly packed brown sugar
  • 56.10 gm desiccated coconut
  • 125.00 ml dried cranberries
  • 2.50 gm ground cinnamon
  • 125g butter
  • 57.20 gm honey
  • 40.00 gm water
  • 1.25 gm bicarbonate of soda
  • 200g white chocolate melts
Instructions:
  • Preheat your oven to 160°C and prepare 2 baking trays with non-stick baking paper.
  • In a large bowl, mix together the flour, oats, sugar, coconut, cranberries, and cinnamon.
  • Combine butter, honey, and water in a small saucepan over medium heat until the mixture is smooth. Mix in the bicarbonate of soda and add to the oat mixture, stirring until everything is well combined.
  • Take a tablespoonful of the mixture and shape it into balls, placing them 5cm apart on the prepared trays. Flatten the balls until they are about 1cm thick.
  • Bake for 15 minutes, swapping trays halfway through, until light golden. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
  • Melt the chocolate in a small heatproof bowl set over simmering water, ensuring the water doesn't touch the bowl, and stir with a metal spoon until smooth.
  • Spread the chocolate evenly over each biscuit base using a flat-bladed knife. Allow to set for 5 minutes before moving on.

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