These biscuits are our mainstay for smokos, being that great blend of wholesome & delicious, & sustaining. They’re kind of like scroggin biscuits, so are great totake for hikes & outings, in fact they’re great any time. A batch makes about 50, we usually keep half & freeze half, & they come out of the freezer still crunchy.

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Preheat oven to 150 C

1)Cream together in a large mixing bowl:

250gm softened butter

1 cup brown sugar

1/2 cup caster or organic sugar

2) stir into the mix:

2 eggs

1 tblsp vanilla essence

1 tblsp water

3) add in the following ingredients & mix well:

2 & 1/2 cups rolled oats

1 &3/4 cups flour

1 tsp baking soda (rubbed through a tea strainer)

1/2 tsp salt

1/2 cup choc chips

1/2 cup coconut shreds

1/2 cup slivered almonds or walnut pieces

1/2 cup sesame seeds

You can play around with the last 4 ingredients, as long as the total is 2 cups, you might prefer sunflower seeds, apricots & no chocolate for instance!

4) Put on a baking sheet in heaped teaspoons, flatten with a fork. Cook for 10-15 minutes. This batch fills about 5 trays, we use baking paper & slide them off the tray. These sheets can be used over & over.

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