There is something about good ole` favourites... whether it is you old favourite jumper that is a bit tatty and has seen better days but you reach for it every time you want something comfortable. What about your favourite pair of socks that are worn at the heel and have holes where your toes poke out. Doesn't matter they're your favourite, they're comfortable.
Do you have a ole` favourite recipe when it comes to baking?
It has to be an Anzac biscuit in our house. You can't go wrong with a good old Anzac biscuit..... whether you prefer is soft and chewy or crisp and crunchy. It's always a winner in with my hubby. He asks me to make them regularly and unfortunately at the moment I can't always say they turn out to his specifications - crunchy on the outside and chewy on the inside... it's an art to get it just right you know!
However it is good to sometimes re-invent and jazz up the favourites in your life. That is where the little additions come in to make something that is good into something that is just down right yummy.
Tart pink cranberries or craisins, as they are sometimes called, is just one of the additions I added to these Anzac biscuits. These little pink gems just add that lovely little burst of tartness that is needed to counter balance the creamy sweetness of the white chocolate.
Oh heck what am I raving on about - I sound like one of those Masterchef contestants trying to analyse a dish that one of the judges have made in the Masterclass segment. Does that annoy you like it annoys me when they try and sound all professional and knowledgeable like? When in fact they really have no idea what they're on about..... all they know it tastes pretty darn good just like these Cranberry and White Chocolate Anzac biscuits do.
No need to analyse the flavour combination just enjoy them. On a cold winters day with a good cup of tea, snuggled up in front of the fire with a good book. Now your talking!
Cranberry & White Chocolate Anzac Biscuits
Prep Time: 15 min
Cook Time: 15-20 min
Ingredients (20 biscuits)
- 125g butter
- 1 Tbsp Golden Syrup
- 1/2 tsp Bi-Carb soda, dissolved in
- 2 Tbsp Boiling Water
- 1 Cup Plain Flour
- 1 Cup Rolled Oats
- 1 Cup Sugar
- 1 Cup Coconut, desiccated
- 1/4 Cup Dried Cranberries
- 1/4 Cup White Chocolate Chips
Pre-heat oven to 170 degrees. Line a cookie tray with baking paper.
In a saucepan place the butter and golden syrup, on a low heat melt. Remove from heat. Add the combined Bi-Carb & Soda.
Place dry ingredients into a bowl and pour over butter and syrup mixture. Mix well.
Roll walnut sized balls of dough and place onto a lined baking tray. Press slightly down with your base of your hand to form a cookie shape. Repeat with the rest of the mixture.
Place in the oven and cook for 15-20 minutes or until golden brown.
Let the biscuits sit for 5 minutes to harden before removing to a cooling rack.
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It's my last week of work in my current job this week. I am really looking forward to relaxing in front of the fire, feet up, wearing my favourite tatty old jumper that covers my swelling belly and my footsies covered with my favourite pair of winter socks - yes with my toes hanging out of the holes in them!