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Cranzac cookies


  • Preheat oven to 170°C normal (NOT FAN FORCED).
  • Mix the rolled oats, sugar, flour and coconut with the cranberries, baking powder and salt in a large bowl using a wooden spoon until well combined.
  • Add the melted butter and golden syrup with the water. Mix well until thoroughly moistened using your hands.
  • Then shape the dough into large balls (about 3 cm).
  • Spray 1-2 baking trays with oil and top with a sheet of baking paper. Place the balls on top, leaving space between each one and flatten with a fork. Then cook in the oven for about 12-14 mins until golden brown.


  • 95 gm rolled oats
  • 215 gm brown sugar
  • 175 gm plain flour
  • 90 gm shredded coconut
  • 60 gm dried cranberries
  • ½ tspn baking powder
  • ¼ tspn table salt
  • 60 gm unsalted butter, melted
  • 60 ml golden syrup, melted
  • 45 ml cold water
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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