Big Bake Bikkies by Hansells Baking
Biscuits and Slices
Serves: 20+
Ingredients:
250g butter
1/2 cup golden syrup
2 cups raisins
2 teaspoons Hansells Vanilla Essence
1 teaspoon Hansells Baking Soda
2 tablespoons hot water
1 1/4 cups flour
1 cup sugar
2 cups coconut
2 cups rolled oats
Method:
Place butter, golden syrup and raisins in a saucepan large enough to mix all the ingredients. Heat over a moderate heat until the butter melts. Remove from the heat and stir in the vanilla essence. Dissolve the baking soda in the hot water and add to the saucepan. Mix well. Mix the flour, sugar, coconut and oats together until combined. Add this mixture to the saucepan and mix with a wooden spoon until combined. Using a measuring tablespoon, take spoonsful of mixture and drop onto a baking paper lined oven tray. Allow room for spreading. Bake at 180 degrees C for 10 to 12 minutes or until the biscuits are golden. Leave to cool on the oven tray for 5 minutes then remove to a cooling rack. When completely cold, store in an airtight container.
Makes 68
TIPS
- Use any dried fruit or combination of dried fruit for these biscuits. Apricots or dates are delicious.
- When there are a lot of dry ingredients to mix in, the job is made easier by mixing them together first before they are combined with the liquid ingredients.
- These biscuits are fun to make with kids as a simple act of baking can become a fun science lesson. When the dissolved baking soda is added to the melted butter and golden syrup, the ingredients react to produce carbon dioxide gas which you will see when the mixture froths. The alkaline baking soda reacts with the acid golden syrup to produce the gas. It is this gas that makes cakes rise or in this case, makes the biscuits short.
- Using a tablespoon measuring spoon to form your biscuits gives even-sized biscuits.
- To get the oven temperature, cooking time and how much your biscuits will spread perfect, try cooking one or two test biscuits first before you go into production.
- When the biscuits are cooked, they should be golden with a slightly darker golden colour around their edges.
- These biscuits will keep well in an airtight container but they can be frozen if wished. Freeze them on a tray then pack into plastic bags or containers, sucking out as much air as possible to prevent freezer burn. Freezing the biscuits on a tray first helps prevent breakages and speeds up the freezing process.
