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Cranberry and Almond ANZAC Biscuits | mylittlelarder.com

Cranberry and Almond ANZAC Biscuits

Cranberry and Almond ANZAC Biscuits Makes 48
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 48
Author My Little Larder


  • 2 cups rolled oats
  • 2 cups desiccated coconut
  • 2 cups flour
  • 1 cup brown sugar
  • 1 1/2 cups 225g/8oz dried cranberries
  • 3/4 cup 105g/3.7oz slivered almonds
  • 275 g 9.7oz butter
  • 2/3 cup golden syrup
  • 2 tsp baking soda
  • 4 Tbsp boiling water
  • 300 g 10.5oz dark chocolate (I used 70pct cocoa solids)


  1. Preheat oven to 160C (320F) and line two baking trays with baking (parchment) paper.
  2. In a large bowl, mix together all dry ingredients.
  3. In a medium saucepan, over low heat, heat butter and golden syrup until melted and combined. In a small bowl mix together baking soda and water. Remove butter mixture from the heat and add baking soda mixture. This will foam and bubble up quite a bit, hence the need for a medium sized saucepan. Mix well.
  4. Make a ‘well’ or whole in the middle of your dry ingredients and pour in the wet ingredients. Mix until well combined.
  5. Using your hands, roll mixture into balls slightly smaller than golf balls. Place on pre-lined trays and flatten slightly with your hand. Biscuits won’t spread by much. Bake for approximately 15 minutes or until golden. Allow to cool on trays for 5 minutes before transferring to a wire rack.
  6. When biscuits have cooled melt chocolate in bowl over a double boiler. Alternatively you can also melt chocolate in microwave. When doing this be careful not to over cook so melt in 20 sec lots stirring in between.
  7. Dip cooled biscuits into melted chocolate coating just half the biscuit. Shake off any excess chocolate. Allow chocolate to harden then enjoy! Store in an airtight container for one week.