Chocolate and Cranberry Anzac Biscuits
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- YieldMakes 12-15
Ingredients
- 1 cup flour
- 1 cup Alison’s Pantry wholegrain oats
- 1 cup Alison’s Pantry shredded coconut
- ¾ coconut sugar
- ¾ cup Alison’s Pantry cranberries
- ½ cup Alison’s Pantry pumpkin seeds
- ¼ cup Alison’s Pantry sunflower seeds
- ½ cup dark chocolate drops
- 125g butter
- ½ cup maple syrup
- 1 tsp baking soda
- 2 Tbsp boiling water
Method
1
Preheat oven 175C.
2
Combine all dry ingredients.
3
Melt butter and maple syrup together in a small pot and let cool.
4
Dissolve baking soda in water and add to the butter and syrup (it will foam up).
5
Pour the butter mixture into the dry ingredients and mix well.
6
Drop mixture in dessert spoon lots onto a lined baking tray, flatten slightly and allow room for the biscuits to spread.
7
Bake for 12-15 minutes until golden, then
remove from oven.
8
Transfer onto to a cooling rack after a couple of minutes.
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