Studded with rich crimson-coloured dried cranberries, these Anzac biscuits are simply delicious.
Makes 24 biscuits | Prep time: 20 minutes | Cook time: 15–18 minutes
- 1 cup flour
- 1 cup well-packed soft brown sugar
- 1 cup coconut (desiccated or thread)
- 1 cup rolled oats
- ½ cup slivered almonds or pumpkin seeds
- ½ cup dried cranberries
- 125 grams butter, diced
- 2 tablespoons golden syrup
- ½ teaspoon baking soda
- 2 tablespoons hot water
- Preheat the oven to 180°C (160°C fan bake). Set two racks either side of the centre of the oven. Grease two baking trays or line with baking paper.
- In a large bowl, stir together the flour, sugar, coconut, oats, almonds or pumpkin seeds and cranberries, and make a well in the centre.
- In a small saucepan, heat the butter and golden syrup together but do not boil. Dissolve the baking soda in the water in a small cup and stir into the butter mixture — it will instantly froth. Pour this mixture immediately into the dry ingredients and mix well.
- Place tablespoonfuls of mixture onto the prepared trays, leaving enough room for the biscuits to spread. Using the palm of your hand, flatten the biscuits a little.
- Bake in the preheated oven for 15–18 minutes, or until risen a little and golden brown. Cool on the tray for 1 minute or so before transferring to a cake rack to cool completely.
- Stored in an airtight container, these will keep for 2–3 weeks.
Extracted from The Baker’s Companion by Allyson Gofton, published by Penguin Random House NZ, RRP $55.00. Text © Allyson Gofton, 2019. Photography © Lottie Hedley, 2019