Makes 24
ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I, although this version is a tad fancier than the Great War originals. Every time we go and stay at Jenny’s B and B Shetlon Lea, in Katoomba, in the Blue Mountains, she always leaves us some baked goods fresh from the oven. I (and my tummy) still remember when Jenny served us these cookies with the freshly drizzled chocolate, because no sooner had I chowed down the cookies than I begged Jenny for the recipe. I love the addition of cranberries into the biscuit and a drizzle of chocolate on the top, it’s a tasty twist on an old classic! Oh, and of course, now there’s a Thermo-version too!
Ingredients – Traditional
1 cup (150g) plain flour
150g brown sugar
1 cup (90g) rolled oats
1 cup (80g) desiccated coconut
60g cranberries
150 g butter
1 tablespoon treacle or golden syrup
2 tablespoons of water ( a little more if mixture appears to dry)
1 teaspoon bi-carb soda
50g chocolate, melted, for drizzling (optional)
How to – Traditional
- Line two baking trays with baking paper and preheat oven to 160C / 140C fan-forced.
- Combine all dry ingredients.
- Melt golden syrup and butter.
- Combine water and bi-carb soda and add to melted butter.
- Mix dry and wet ingredients together.
- Roll tablespoons of mixture into balls and space out onto tray, allow room for spreading.
- Bake for 10-15 minutes or until golden brown.
- Cool on trays for a couple of minutes before moving to cooling racks.
- Drizzle with some melted chocolate, if desired. Store in an airtight container.
Ingredients – Thermomix
150 g butter
1 tablespoon treacle or golden syrup
2 tablespoons of water
1 teaspoon bi-carb soda
1 cup (150g) plain flour
150g brown sugar
1 cup (90g) rolled oats
1 cup (80g) desiccated coconut
60g cranberries
50g chocolate, melted, for drizzling (optional)
How to – Thermomix
- Line two baking trays with baking paper and preheat oven to 160C / 140C fan-forced.
- Add butter, golden syrup and water to the TM bowl. Mix for 2 minutes at 70 degrees on speed 2 or until fully melted.
- Add bi-carbonate of soda and mix for 5 seconds on speed 3.
- Add remaining ingredients and mix for 1 minute on interval speed.
- Roll tablespoonfuls into balls and place on lined baking trays. Press lightly with back of spoon. Allow room for spreading.
- Bake for 10-15 minutes or until golden brown.
- Cool on trays for a couple of minutes before moving to cooling racks.
- Drizzle with melted chocolate, if desired. Store in an airtight container.
Other info
Cooking time: 10-15 minutes
