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. 

Ingredients:

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

Method:

  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 tablespoons 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. Drizzle cooled cookies with white chocolate as desired.

Variations:

  • 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.

Cranberry and white chocolate ANZAC biscuits
Blossum Catering