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Anzac Biscuits Filled With Cranberry Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Many of those Australians who cook biscuits or slices will be familiar with Anzac biscuits -they are easy to make, always turn out, and taste great.

They were invented in either Australia or New Zealand, and it is said that these biscuits were sent to our Australian soldiers during World War 1, as they keep well, and do not go "off" easily.

I bought an expensive Cranberry Sauce for Christmas, and only ate about a quarter of the tub, so had to think what I could do with the leftovers.

There were several ideas I had, however I settled on putting the cranberry sauce in the middle of the oat biscuits, and they turned out delicious.

They are an excellent snack to keep in the fridge for those times when visitors drop in, or for a snack with a cup of tea or coffee.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Makes: About 25 slices

1½ cups of wholemeal flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup butter, softened
1 cup coconut sugar, or brown sugar
1½ cups rolled oats
1½ - 2 cups cranberry sauce


Preheat the oven to about 145° fan forced.

Combine the flour, baking powder, soda, and salt. Rub the butter in with your fingers.

Add the brown sugar and rolled oats, and mix well with your fingers.


Line a 23 x 33 cm (or similar size) pan, or grease lightly.

Put half the crumbly mixture in the pan and pat smooth.


Cover this with the cranberry sauce.


Cover with the remaining crumb mixture and press down fairly firmly.

Bake in the oven for 30 minutes and increase the heat to 170° fan forced for about 3 - 5 minutes to brown slightly.

Allow to cool slightly before cutting into squares.


Put in an air tight container and they will last for a long time though mine get eaten fairly quickly!

#Afternoon tea
#Make ahead
#Rolled oats
#Cranberry sauce
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