celebrating 130 years 1884-2014

Cranberry Anzac Biscuits

By Chelsea Sugar
Cranberry Anzac Biscuits
30 servings
  • 8 reviews

  • Difficulty Easy
  • Prep time 12 mins
  • Cooking time 10 mins
  • Serves

    1 cup Edmonds Standard Grade Flour
    1 cup rolled oats
    1 cup coconut
    3/4 cup Chelsea LoGiCane™ Low GI Sugar
    1 cup dried cranberries
    1/2 cup pumpkin seeds
    1/4 cup sunflower seeds
    125g Tararua Butter
    1/2 cup Chelsea Golden Syrup Tin
    1 tsp Edmonds Baking Soda
    2 Tbsp boiling water


    Preheat oven to 175°C bake.

    In a large bowl combine Edmonds Standard Grade Flour, rolled oats, coconut, Chelsea Low GI Sugar, cranberries and seeds.

    Melt Tararua Butter and Chelsea Golden Syrup together and cool for five minutes.

    Dissolve Edmonds Baking Soda in boiling water and add to Tararua Butter (mixture will foam up). Pour the butter mixture into the dry ingredients and mix well.

    Roll into walnut sized balls and place on baking paper lined trays. Flatten slightly with a fork and bake for 10-12 minutes until golden.


    Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).

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Average Rating
(8 reviews)

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The best Anzac biscuits. My family love them, yummy and so easy to make!

Nicest Anzac biscuit I have ever tasted!

it was ok i guess not as good as i thought

Absolutely delicious! Very, very yummy.

Very easy & delicious.

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Crunchy on the outside and soft in the middle, I had to eat 3 in a row. Lovely!

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Easy, chewy and delicious!

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I made it as a slice, the yummiest muesli bars I have ever made. They cut nicely and stay together well.

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