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Cranberry Anzac Biscuits
Cranberry Anzac Biscuits
Biscuits

Cranberry Anzac Biscuits

4.7
12 mins
10 mins
Easy
30

Soft and chewy anzac biscuits that you can easily change the fruit and seeds for whatever you have on hand - apricots, chopped nuts - its your choice!

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  • Ingredients
  • Method

Ingredients

  • 1 cup Edmonds Standard Grade Flour
  • 1 cup rolled oats
  • 1 cup coconut
  • ¾ cup Chelsea Raw Sugar
  • 1 cup dried cranberries
  • ½ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 125g butter
  • ½ cup Chelsea Golden Syrup Tin
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp boiling water

Additional tips

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).

Chelsea Products in Recipe

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Method

Preheat oven to 175°C bake.

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

Melt butter and Chelsea Golden Syrup together and cool for five minutes.

Dissolve Edmonds Baking Soda in boiling water and add to 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.
Additional tips

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).

Reviews
8

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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