Cranberry and white chocolate ANZAC biscuits
With ANZAC Day just around the corner, we've got you covered with this tasty spin on one of our favourite biscuits.
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
2 tablespoons honey
2 tablespoons water
1/2 teaspoon bicarbonate of soda
200g white chocolate melts
- Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
- Combine the flour, oats, sugar, coconut, cranberries and cinnamon in a large bowl.
- 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.
- Roll level tablespoons of the mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick.
- 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.
- Drizzle cooled cookies with white chocolate as desired.
Apricot and dark chocolate: swap out the cranberries for chopped dried apricots and the white for a good quality dark chocolate.
Jaffa: grate 2 teaspoons of orange zest into mix, omit the cranberries and drizzle with dark chocolate.
Macadamia and white chocolate: swap the cranberries for roughly chopped macadamias.