Cranberry and choc biscuits recipe
These are basically an Anzac biscuit with some extra Christmas flair! So easy to make and they keep for ages - perfect for the Christmas biscuit jar.
Makes about 24 biscuits
- 1 cup (150g) plain flour
- 3/4 cup (170g) brown sugar
- 3/4 cup (60g) shredded coconut
- 3/4 cup dried cranberries
- pinch salt
- 1 tsp mixed spice
- 1/2 cup chocolate buttons
- 1/2 cup (125g) butter
- 2 tbsp golden syrup
- 2 tbsp water
- 1 tsp bicarbonate soda
Step 1. Preheat oven to 180°C (160°C fan-forced) and line a baking tray with paper. Combine the flour, sugar, coconut, cranberries, salt, spice and chocolate buttons in a large bowl and mix well.
Step 2. Place the butter, syrup and water in a small saucepan over medium heat. Stir and cook until the butter is completely melted. Remove from heat then stir in the bicarbonate of soda.
Step 3. Stir the butter mixture into the dry ingredients and mix to combine. Place tablespoons of the mixture, rolled into balls (about the size of a walnut shell) onto prepared tray and bake for 10-15 minutes or until golden brown.
Step 4. Let cool on a wire rack then store in an airtight jar or give away in bags.
- Swap dark chocolate for white or leave it out altogether!
- You need to keep an eye on these in the oven. They can quite easily burn, depending on your oven.
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- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.