Biscuits! A variation on Anzac biscuits. These have added hazelnuts and mixed peel, some scotch whisky and a slightly different process (did not melt the butter, or activate the baking soda with said melted butter and syrup - which always seemed to me to be showy without actual purpose).
1 cup plain flour (minus 1 tablespoon) 1 Tablespoon rye flour 1 cup dessicated coconut 1 cup castor sugar 1 cup rolled oats 115g butter 1 teaspoon baking powder approx 1/2 cup of hazelnuts, chopped approx 1/3 cup of mixed peel 1 Tablespoon of Golden Syrup 2 Tablespoons of Boiling water 1 Tablespoon of good scotch whisky
Combine the flour, baking powder, coconut and sugar. Add the butter (chopped) and work through until the butter is combined and the mix is breadcrumb-like. Add the oats, nuts and fruit. In a seperate bowl, mix the syrup, whisky and water. Pour this into the flour mix and combine well.
Form balls from 1 tspn amounts of biscuit mix, and place on a tray, pressing with a fork. Allow enough room to spread. Bake for 10-15 mins at 180ΒΊC (170ΒΊC for fan-forced ovens). Allow to cool on the trays before transferring to a rack. Store in an air-tight container.
Very common here in Australia. I still prefer weighing things if I plan to repeat a recipe, although the first version usually doesn't have any measurements and I tend to have to try to guess what I did after the fact π
straight up use the whisky. Presumably the alcohol mostly evaporates off while baking. Nice slightly smokey hint in the flavour to complement the citrus.
David de Groot π
in reply to David de Groot π • • •1 cup plain flour (minus 1 tablespoon)
1 Tablespoon rye flour
1 cup dessicated coconut
1 cup castor sugar
1 cup rolled oats
115g butter
1 teaspoon baking powder
approx 1/2 cup of hazelnuts, chopped
approx 1/3 cup of mixed peel
1 Tablespoon of Golden Syrup
2 Tablespoons of Boiling water
1 Tablespoon of good scotch whisky
David de Groot π
in reply to David de Groot π • • •Combine the flour, baking powder, coconut and sugar. Add the butter (chopped) and work through until the butter is combined and the mix is breadcrumb-like.
Add the oats, nuts and fruit.
In a seperate bowl, mix the syrup, whisky and water. Pour this into the flour mix and combine well.
David de Groot π
in reply to David de Groot π • • •Bake for 10-15 mins at 180ΒΊC (170ΒΊC for fan-forced ovens). Allow to cool on the trays before transferring to a rack.
Store in an air-tight container.
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David de Groot π
Unknown parent • • •David de Groot π
Unknown parent • • •I still prefer weighing things if I plan to repeat a recipe, although the first version usually doesn't have any measurements and I tend to have to try to guess what I did after the fact π
David de Groot π
Unknown parent • • •David de Groot π
Unknown parent • • •