FOUNDATION BISCUIT MIX
500g marg (1 tub)
2 cups caster sugar
7 cups SR flour
4 eggs, beaten
4 tsp vanilla
Cream the butter and sugar.
Add the eggs one at a time beating well after
each addition.
Add vanilla.
Gradually add the flour and mix to a stiff paste.
Empty onto a benchtop and divide into four equal
portions. From here you can keep them plain, or
put each portion in bowls and follow the
variations below.
When you've added the variations, roll each
portion into a log about 5cm in diametre.
Double wrap in gladwrap and freeze. When you want
some fresh baked bickies, take out a log, dont
thaw, just slice right from frozen. Place on a
tray lined with baking paper and bake at 200'C
for around 10mins. Don't judge if they're cooked
by the tops, they will remain pale. Check the
bottoms, they're ready when the bottoms are
golden brown. They'll firm up slightly more on
cooling, and end up with the consistency of
shortbread.
Variations
Jam Drops - after slicing frozen dough ready for
the oven (later), make a small indent in the
middle of each biscuit and add a dollop of fave
jam. Bake.
Coconut Biscuits - Mix in 3tbsp coconut (per
portion).
Crunchy Sultana Biscuits - 1/2 cup sultanas and
3/4 cup crushed cornflakes to each portion
.
|
RICE BUBBLE
‘LCM’ SLICE
110g Butter
½ cup Sugar
2 Tablespoons Honey
4 cups Rice Bubbles
½ cup coconut
1. Boil butter, sugar and honey gently for 2-3
minutes.
2. Combine Rice Bubbles and coconut in a bowl and
stir in the sugar mixture.
3. Press into a lined slice tray
4. Refrigerate for 20 to 40 mins,
5. Cut into fingers and store in fridge.
|
| Muesli Cups 3 cups of museli
½ cup
shredded coconut
½ teasp.
Ground cinnamon
125g
butter, chopped
½ cup
dark brown sugar
1 Tab
honey
Mix dry
ingredients
Place
butter, sugar and honey in a large pan. Stir over
low heat until the sugar dissolves.
Increase
the heat until the mixture starts to boil.
Remove pan
from heat and stir in rolled oats mix.
Put into
patty pans and bake in a moderate oven for 30
minutes.
.
|
