I can’t think of anything better than adding a little white chocolate and dried cranberries to a classic and never fail ANZAC biscuit recipe. This is a fantastic recipe if you’re wanting a little something extra for a delicious yet very easy everyday biscuit. x
Click read more for the recipe.
White Chocolate & Cranberry ANZAC Biscuits
1 cup plain flour
1 cup whole rolled oats
3/4 cup brown sugar
2/3 cup desiccated coconut
1/2 cup dried cranberries
1 teaspoon cinnamon
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon bicarbonate of soda
200g white chocolate roughly chopped - I used Whittaker’s White Chocolate & Macadamia
What to do
Preheat oven to 160ºC. Combine the flour, oats, sugar, coconut, cranberries, cinnamon and chocolate in a large bowl. Mix the golden syrup, butter and water in a small saucepan over a medium heat until the butter has melted. Add the bicarbonate of soda and stir until well combined and smooth. Add syrup mixture to the dry ingredients and mix well. Roll out the mixture on to a baking tray - and bake for 10-15 min or until the edges start to brown. Allow to cool completely before cutting.
These will keep in a air tight container for a couple of weeks.