These remind me of good old-fashioned rock cakes, but with a modern twist.
These biscuits are addictive. The first time I made them they lasted only a couple of days, so now each time I make them I have to double the mixture. They are quick and easy to prepare, if not a little messy. Make them at home before you head off for your next camping trip. They will be a hit with everyone and great with your morning or evening cuppa. This mixture makes approximately 16 biscuits – don’t make them too big, about the size of a golf ball will do.
- 125g butter – cut into small cubes (it will melt easier)
- 1 tbs honey
- 1 cup quick cook oats (don’t use unprocessed oats)
- 1 cup Sultana Bran (You can also use Sultana Bran clusters or any fruit/grain cereal)
- 1 cup self-raising flour (white or wholemeal)
- 1/2 cup dried sweetened cranberries
- 1/4 cup dried apricots – finely chopped
- 1/4 cup sunflower seeds (or mixture of seeds) – toasted is best|
- 1/4 cup firmly packed brown sugar
- 1/4 cup vegetable oil
- 1 egg – lightly beaten
Step 1: Preheat oven to 180°C or 160°C fan forced.
Step 2: Line a large baking tray with baking paper.
Step 3: Put the butter and honey into a saucepan (or microwave) and cook over a low to medium heat. Stir for about two to three minutes until the butter has melted and the mixture turns frothy. Remove from the heat and set aside.
Step 4: In a large bowl combine the remaining ingredients and mix well.
Step 5: Pour in the butter/honey mixture and stir until well combined.
Step 6: Shape the mixture into balls (a dessert spoon makes a good size cookie) – the mixture will be a little sticky and feel a little oily, but that’s okay. I prefer to use my hands to shape the balls and the trick is to keep them damp. If your hands get too sticky and coated with mixture, it will be difficult to shape the balls, so scrape the mixture off your hands and back into the bowl, then give your hands a quick rinse in some water and start again.
Step 7: Put each ball onto the baking paper and press down lightly.
Step 8: Bake in oven for 12 to 15 minutes or until golden brown.
Step 9: Remove from the oven and cool the cookies on the tray until firm, then move them onto a wire rack to cool completely.
Step 10: Store in an airtight container (if you’re lucky to see them last that long).
You can add whatever dried fruit you like, such as sultanas, but I love dried cranberries and they work so well with these biscuits. I’ve only ever used white flour, but wholemeal flour would be good enough if you’ve got it.
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