Spiced Cranberry Anzacs

My rule for when you're allowed to get excited about Christmas is this: As soon as the months start ending in 'ember' your'e allowed to get excited about Christmas (I'm very much aware that October is there sitting arrogantly between September and November making my rule a little less than perfect...but I deem it close enough!)

Anyway, it's DECEMBER now, so baking nicely spiced biscuits with cranberries and lemon peel is very much an appropriate and timely activity. 

These Anzacs are totally delicious, easy to make and they have no animal products whatsoever, so they’ll be just as appropriate for your vegan friends as they are for all reindeer and any oversized men who get stuck in your chimney.

Spiced Cranberry Anzacs

makes about 12 biscuits

Ingredients

1 1/4 cups plain flour

1 cup rolled oats

1/2 cup brown sugar

3/4 cup desiccated coconut

1/2 cup olive oil

2 Tbsp treacle

1/2 tsp mixed spice 

1/2 tsp cinnamon 

1/2 cup cranberries 

Juice and peel from 1 lemon

1 1/2 tsp water

1/2 tsp bicarb

A pinch of salt

1/2 tsp of vanilla extract

Method

Preheat your oven to 170˚C

Mix the flour, oats, sugar, coconut, mixed spice, salt, cinnamon, cranberries and lemon peel in a big bowl. 

Warm the olive oil gently in a saucepan over low heat. Add the treacle and stir until it has all dissolved. Take the saucepan off the heat and add the bicarb soda. Add the vanilla essence and lemon juice to this and stir to combine. 

Pour your olive oil/treacle mixture into the bowl of dry ingredients, and stir until thoroughly combined. Add a little extra treacle or a bit more lemon juice if it still looks dry. 

Roll the mixture into balls (make about 12), put them onto a lined baking tray, and flatten them down with a fork. They might crumble a bit, but that's ok - you can eat the crumbs later!

Bake for about 15-20 minutes or until golden brown.

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