Wolfies Bikkies

14 07 2012

I have been making these biscuits which are from the recipe on the side of the Crunchy Nut Cornflakes, They used to have another name, but it was changed to Rocky Crunch Cakes… It doesn’t appear to be on the boxes anymore so I was very careful about keeping the last recipe, and not throwing it out as usual.

You may call theses Wolfies Bikkies as I have tinkered with the recipe a bit, and they’re delicious.

I find these are very good for breakfast, even one is quite filling.

Also, I find I can’t come at anything milky in the mornings, so cereal is out… but this is a way to have cereal without the milk, I usually have it with my coffee (which has just a little bit of milk in it).

So the Ingredients are:

110 grams of butter – For those without scales, it’s roughly half a cup.

1/2 a cup of sugar

1 3/4 of a cup of plain flour, sifted – I just use a large strainer.

A cup of goodies (Not Graham, Bill and Tim)

1 1/2 cups of Crunchy Nut Cornflakes

2 teaspoons of baking powder (Not Bi-Carb) – I say this out of frightful experience, yuck!

1/2 a cup of milk

Microwave the butter in a cup on a very low setting for a minute or two, just to soften it up, you’ll need to stir it into the mixture, so the softer it is, the better.

Now, The goodies can be anything you like, fruit, nuts, choc bits, anything that comes up to just under a cup, and I have found the best things to get are the fruit snack boxes which are for putting in a kids lunchbox, they’re normally sold in six or eight… I get “Sultanas and Apricots” and “Sutanas and Apples” and use two of the first and one of the latter… then I throw in a handful of choc bits… you could use pine nuts or something else, but try to stick with the healthy stuff.

Mix all the ingredients EXCEPT the cornflakes together till it looks really well mixed together. The reason I suggest leaving the cornflakes out is because as you mix them, they break, until all you have are cornflake crumbs.

Once the mixture looks well combined, then add half a cup of flakes and gently fold them into the mixture (which is going to be pretty firm, but that’s ok), then add another half, fold those in, and then the final half.

Then cover a baking tray in baking paper, and get a real tablespoon, we have a very old one and I think a friend of mine, who does cook, was amazed to see an actual tablespoon, they are kind of unusual these days, and spoon the mixture onto the paper… you may need to work it off the spoon with a teaspoon.

If you do it right, you should have from about six to eight lumps of goo on your baking tray.

Now the thing is with bikkies (Aussie slang for Biscuits) is that they can burn easily, so you put them on a fairly low-ish heat, 150c is about enough (300F). What you want to get in your mind is that you’re not cooking/baking these, you’re drying them out, this idea stopped me from burning mine.

Then set the timer for about 30 minutes, though it may take a little longer, that’s ok, nice and slow.

If they look *slightly* golden on the top, they’re done, don’t push it… the underside can burn and the top can look as though it isn’t ready… nice… and… slow.

The best way to know if they’re done is to hang around the kitchen, if you suddenly smell something nice, they’re done.

(I use the nose when making pies too, it works).

Get them out of the oven and allow them to sit, they will come out of the oven hot and soft, but they harden as they cool, remember that!

Once they are cool (If they’re still there), wrap them in something air tight or pop them in the bikkie jar.

I hope you like them.

Wolfie!

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