Cranberry & White Chocolate ANZAC Biscuits

Julie Dicello


ANZAC Biscuits are an Australian and New Zealand biscuit that was sent to our service men during the 2nd world war.
They are still an Aussie favourite but this is a version with a twist.


★★★★★ 1 vote

15 Min
20 Min


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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.

How to Make Cranberry & White Chocolate ANZAC Biscuits


  1. Preheat oven to (160 deg C) 325 deg F. Line 2 trays with baking paper.
  2. Combine flour, oats,sugar, coconut, cranberries and cinnamon in a large bowl.
  3. Stir butter, honey and water in a small saucepan over medium heat until butter melts and mixture is smooth.
  4. Stir in baking soda. Add mixture to the oat mix and stir well until combined.
  5. Roll 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.
  6. Bake, 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.
  7. Place 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.

Printable Recipe Card

About Cranberry & White Chocolate ANZAC Biscuits

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: Australian
Collection: Tastes of the World
Other Tags: Quick & Easy, For Kids

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