Cranberry & white chocolate Anzac biscuits

Directions

1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
2. Combine the flour, oats, sugar, coconut, cranberries and cinnamon in a large bowl.
3. Stir the butter, honey and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
4. Roll level tablespoonfuls of the mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick.
5. Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.
6. Place the chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the water doesn't touch the bowl) and stir with a metal spoon until melted.
7. Use a flat-bladed knife to spread the chocolate over the base of each biscuit. Set aside for 5 minutes, or until set.