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Cranzacs
Crunchy yet chewy, these gluten and dairy free cookies are a refreshing twist on the usual Anzacs.
Servings Prep Time
32small cookies 10minutes
Cook Time
17-18minutes
Servings Prep Time
32small cookies 10minutes
Cook Time
17-18minutes
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!