The Breeze's Steve Joll gives us his Cranzac Biscuit Recipe

Recipes 25/04/2018
photo: file


1 cup standard flour

1 teaspoon of baking powder

¾ cup of shredded coconut

¾ cup of rolled oats

¾ cup of Cranberries

⅔ cup packed brown sugar

½ teaspoon of cinnamon

110 grams butter

1 good tablespoon golden Syrup

2 tablespoons of water

½ teaspoon baking powder


Prep a tray with baking paper and turn the oven on to bake at 180 degrees

Chuck all the ingredients (except baking soda) into a largish bowl and use a spoon or fork to mix them. Don’t bash them to bits, just make sure the brown sugar is broken down and the cranberries are separated.

Chop the butter into a pot with the golden syrup and water and warm over a medium heat. Don’t let the combo boil. As soon as the butter is melted turn off the heat and tip in the baking soda. Stir it in (it’ll froth up, but that’s good) and then pour the whole lot into the dry ingredients.

Using the back of a tablespoon, stir it all together. Again - don’t over mix. As soon as you have no dry flour visible, you’re done.

Roll into good sized balls and flatten with a fork or fish-slice. Bake for about 12-14 minutes, depending on the oven.

Enjoy. They should last a couple of days in an airtight container