Cranzacs

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Stop what you are doing and make these cookies now!

Well OK if you don’t have the ingredients, go and buy them and then make these cookies.

Finding a perfect cookie is hard. Too crunchy, too chewy, not cooked enough and too sweet is just some of the feedback from my army. Well my husband as the 3 year old will eat anything and the 1 year old can’t tell me what she really thinks. I just assume if the kids eat them they are a hit because sometimes they actually don’t!

So in the lead up to this year’s Anzac Day, I’ve been experimenting with a twist on the traditional Anzac biscuit. As you know, I prefer gluten free options in our house so use a fair bit of almond meal, rice, oats and other gluten free ‘flour’ options. After trialling a few variations and ingredients, I think I’ve nailed these Cranzacs.

I make these quite small for little hands but you could easily make bigger ones. Just watch out there is enough space on the baking trays for them to spread.

And a note about your ‘enamel’ baking trays that come with your oven. I use mine all the time but line them with baking paper when I place food directly onto them. Enamel ware used for cooking that has scratches or chips can allow metal to leach into your food (particularly lead depending on when and where they were made). And I use If You Care baking paper as it is the lowest tox one on the market and hasn’t been bleached, dipped in acid or chlorinated like the others.

Make a batch to share for the Anzac day holiday or just because you can on any other day!

And please let me know if you enjoy them as much as we do.

 

Print Recipe
Cranzacs
Crunchy yet chewy, these gluten and dairy free cookies are a refreshing twist on the usual Anzacs.
Prep Time 10 minutes
Cook Time 17-18 minutes
Servings
small cookies
Ingredients
Prep Time 10 minutes
Cook Time 17-18 minutes
Servings
small cookies
Ingredients
Instructions
  1. Preset the oven to 180 degrees celcius
  2. Line two baking trays with baking paper
  3. Place 90 grams of oats, the rice and the cranberries in the Thermomix bowl. Mill for 1 minute on speed 9
  4. Add remainder of the ingredients (including the second 90 grams of rolled oats) into the Thermomix bowl and mix for about 15 seconds on Speed 4 Reverse or until the mixture comes together like a dough.
  5. Roll dough into walnut sized balls and place on the prepared baking trays leaving enough room for them to spread. Flatten slightly with your hand or the back of a spoon.
  6. Bake for approximately 17 to 18 minutes, turning the trays around halfway through. They are done when they start to turn a golden brown (See recipe notes re cooking time).
  7. Allow to sit on the trays for about 5 minutes before transferring them to a wire rack to cool completely.
  8. Store in an airtight container.
Recipe Notes

We don't like our sweets very sweet in our house so most of my recipes have minimal sugar. If you find these aren't sweet enough for you, you can always add about 50 grams of rapadura sugar with the rest of the ingredients prior to mixing.

I love my oven but do find it usually takes longer than recipes say to cook things. I'd check the cookies at the 15 minute mark and take them out if done. A few minutes is all it takes to go from undercooked to perfect to overcooked!

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