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Cranberry and white chocolate Anzac biscuits

  • 0:20 Prep
  • 0:20 Cook
  • Makes 26


  • 1 cup plain flour
  • 1 cup good-quality whole rolled oats
  • 3/4 cup firmly packed brown sugar
  • 2/3 cup desiccated coconut
  • 1/2 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 125g butter
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1/2 teaspoon bicarbonate of soda
  • 200g white chocolate melts


  • 1
    Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
  • 2
    Combine the flour, oats, sugar, coconut, cranberries and cinnamon in a large bowl.
  • 3
    Stir the butter, honey and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
  • 4
    Roll level tablespoonfuls of the mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick.
  • 5
    Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.
  • 6
    Place the chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the water doesn’t touch the bowl) and stir with a metal spoon until melted.
  • 7
    Use a flat-bladed knife to spread the chocolate over the base of each biscuit. Set aside for 5 minutes, or until set.

Source: taste.com.au


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