Cranzac Biscuits
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).
Ingredients
- 1 cup standard flour
- 1 tsp baking powder
- ¾ cup shredded coconut
- ¾ cup rolled oats
- ⅔ cup packed brown sugar
- ½ tsp cinnamon
- ¾ cup dried cranberries 100g
- 125 g butter cubed
- 1 tbsp golden syrup
- 2 tbsp of water
- ½ tsp baking soda
Instructions
- Prep a tray with baking paper and turn the oven on to bake at 180 °C.
- 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.
Notes
Enjoy leading up to and on ANZAC Day - always 25th April.
Tried this recipe?Let us know how it was!
