I love festive baking – it gives me a reason to bake even more and doesn’t make me feel bad for procrastibaking. Two more days to Anzac day and I’m keeping up with the tradition of making Anzac biscuits. The traditional Anzac biscuits are oats with desiccated coconuts. But I like my biscuits to be fancy so I’ve added cinnamon, dried cranberries and white chocolate.
One good thing about Anzac biscuits is that it is super easy to make and you don’t need to rest the dough overnight. So all it takes is one big bowl to mix all the ingredients in and then rolling it out into little cookies.
Nutrition per biscuit (one batch makes 50)
- 180g rolled oats
- 150g plain flour
- 80g caster sugar
- 60g desiccated coconut
- 100g honey
- 100g unsalted butter
- 1 tsp bicarbonate soda
- 2 tbsp hot water
- 30g dried cranberries
- 30g white chocolate
- Preheat the oven to 160 degrees
- Place the oats, flour, sugar and coconut in a bowl and mix to combine
- Place the honey and butter in a saucepan over low heat and cook, stirring, until melted
- Combine the bicarbonate of soda with the water and add to the butter mixture
- Pour into the oat mixture and mix well to combine
- Add in the dried cranberries and white chocolate and mix together
- Roll out the mixture and using a round cutter, cut out round shapes of the biscuits and place it on a baking paper
- Bake for 8–10 minutes or until golden brown
- Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely
There you have it! Soft and chewy Anzac day biscuits all ready to go!