Cranberry ANZAC Biscuits

Ingredients

1 cup rolled oats
1 cup flour
1 cup desiccated coconut
1 cup soft brown sugar
¾ cup Cinderella Cranberries
¼ tsp salt
½ tsp cinnamon (optional)
¼ cup golden syrup
120g butter
2 tbsp boiling water
½ tsp baking soda

Method

1. Preheat oven to 160°C (fan bake) and line two oven trays with baking paper.
2. Mix together rolled oats, flour, coconut, brown sugar, cranberries, salt and cinnamon (if using) in a large mixing bowl.
3. In a medium sized saucepan, heat together butter, golden syrup and water until butter is melted. Stir in baking soda, then combine wet mixture with dry ingredients.
4. Roll mixture into small balls (approx. 16) and place on trays, allowing sufficient room between each for spreading. Flatten each ball slightly with a fork and bake for 15minutes or 20-25 minutes for a crunchier biscuit.

A recipe by Liv Glazebrooke

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