Give your ANZAC biscuits a modern twist using dried cranberries instead of sultanas. Cranzacs – a bikkie invented by NZ broadcaster Steve Joll (oh… and his Nana).
1 cup of standard flour
1 teaspoon of baking powder
3/4 cup of shredded coconut
3/4 cup of rolled oats
2/3 cup packed brown sugar
1/2 teaspoon of cinnamon
3/4 cup (100g) of cranberries (we like Alison’s Pantry self-serve)
125 grams of butter, cubed
1 tablespoon of golden syrup
2 tablespoons of water
1/2 teaspoon of baking soda
Prep a tray with baking paper and turn the oven on to bake at 180 degrees.
Put all the dry ingredients (except the baking soda) into a large bowl and use a spoon or fork to mix. Don’t overmix, just make sure the brown sugar is broken down and the cranberries are separated.
Put the cubed butter into a small pot with the golden syrup and water then warm over a medium heat. Don’t let the mixture boil. As soon as the butter is melted, turn off the heat and tip in the baking soda. Stir it in (it’ll froth up, but that’s good) and then pour the whole lot into the dry ingredients.
Using the back of a tablespoon, stir it all together. Again – don’t over mix. As soon as you have no dry flour visible, you’re done.
Roll into good sized balls and flatten with a fork or fish-slice. Bake for about 12 – 14 minutes, depending on the oven.
Enjoy leading up to and on ANZAC Day – always 25th April.