Cranberry & White Chocolate ANZAC Biscuits
They are still an Aussie favourite but this is a version with a twist.
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- 1 c
- plain flour, (this has no baking soda or baking powder.)
- 1 c
- rolled oats (quakes or uncle toby's)
- 2/3 c
- coconut (desiccated)
- 3/4 c
- firmly packed brown sugar.
- 1/2 c
- dried cranberries
- 1 tsp
- ground cinnomon
- 4 oz
- 2 Tbsp
- 2 Tbsp
- 1/2 tsp
- bicarbonate soda (baking soda)
- 7 oz
- white chocolate melts.
1Preheat oven to (160 deg C) 325 deg F. Line 2 trays with baking paper.
2Combine flour, oats,sugar, coconut, cranberries and cinnamon in a large bowl.
3Stir butter, honey and water in a small saucepan over medium heat until butter melts and mixture is smooth.
4Stir in baking soda. Add mixture to the oat mix and stir well until combined.
5Roll a tablespoon mixture into balls. (play with this amount to get size you want. I make large ones. about 2 inch balls or more)place about 1 inch or so apart on baking tray than flatted out to 1/2 inch thick with a fork.
6Bake, swapping trays (upper and lower) shelves half way through. cooking for about 15 minutes until golden brown. Cool 10 minutes than transfer onto wire rack to cool completely.
7Place chocolate into a microwave dish (or on stove) & melt. Spread chocolate over the base of biscuits with flat blade knife.
Set aside to set. Hard to stop at one, that's why I make large ones.