Tararuabiscuits Recipes
KIWI TARARUA BISCUITS FOR TRAMPING TRIPS!
These biscuits are wholesome, simple to make and they pack and keep well. To keep them fresh for tramping trips it pays to pack them in day lots and label accordingly. Be warned:- Tararua biscuits can be jaw breakers as they are designed to have little moisture left by the end of cooking! Origin of this recipe: Associated with the Tararua Tramping Club by name, there are many many recipes for these biscuits. This one comes from "The New Zealand Outdoor Cookbook" by Marcelle Pilkinton - a little gem of a book for outdoor types.
Provided by French Tart
Categories Dessert
Time 1h15m
Yield 25-50 Biscuits
Number Of Ingredients 7
Steps:
- Melt butter, sugar and condensed milk together in large pot.
- Add flour, rolled oats, coconut and baking powder. MIx well.
- Divide mixture in half.
- Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm square, keeping edges neat and straight.
- Repeat with other half of mixture.
- Cook at 150C/300F for 10-15 minutes till light to golden brown.
- Cut each tray into 25 biscuits - 5 x 5.
- To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
- When completely cold, pack biscuits in plastic bags. Seal and label.
Nutrition Facts : Calories 202.4, Fat 9.4, SaturatedFat 5.8, Cholesterol 22.7, Sodium 100.8, Carbohydrate 27.8, Fiber 1, Sugar 15.6, Protein 2.5
TARARUA BISCUITS
A high energy, high protein biscuit, originally designed for disaster relief. The biscuits keep well over a period of time if stored properly. Be careful though, they're jaw breakers!
Provided by snoopy_is_cute7
Categories Dessert
Time 25m
Yield 50 cookies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, sugar and condensed milk together in large pot.
- Add flour, rolled oats and baking powder.
- Divide mixture in half.
- Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm square, keeping edges neat and straight.
- Repeat with other half of mixture.
- Cook at 150°C for 10-15 minutes till light to golden brown.
- Cut each tray into 25 biscuits - 5 x 5.
- To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
- When completely cold, pack biscuits in plastic bags. Seal and label.
Nutrition Facts : Calories 611.9, Fat 33.7, SaturatedFat 18.9, Cholesterol 71, Sodium 316.9, Carbohydrate 69.5, Fiber 2.2, Sugar 48.8, Protein 12.7
NEW ZEALAND TARARUA BISCUITS
A Kiwi recipe for our Zaar World Tour. Please understand that 'biscuit' in New Zealand = 'cookie' in the U.S. These biscuits are wholesome, simple to make and they pack and keep well. To keep them fresh for camping trips it pays to pack them in day lots and label accordingly. Be warned: Tararua biscuits can be jaw breakers as they are designed to have little moisture left by the end of cooking!
Provided by Elmotoo
Categories Lunch/Snacks
Time 30m
Yield 50 biscuits
Number Of Ingredients 7
Steps:
- Melt butter, sugar and condensed milk together in large pot.
- Add flour, rolled oats, baking powder and coconut.
- Divide mixture in half.
- Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm (12" x 12") square, keeping edges neat and straight.
- Repeat with other half of mixture.
- Cook at 150C/300F for 10-15 minutes till light to golden brown.
- Cut each tray into 25 biscuits - 5 x 5.
- To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
- When completely cold, pack biscuits in plastic bags. Seal and label.
Nutrition Facts : Calories 119.6, Fat 6.3, SaturatedFat 4, Cholesterol 15.9, Sodium 63, Carbohydrate 14.8, Fiber 0.5, Sugar 8.7, Protein 1.4
GARIBALDI BISCUITS
Make and share this Garibaldi Biscuits recipe from Food.com.
Provided by Doreen Randal
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
- Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
- Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
- Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
- Lightly flour the board and roll the mixture again until 1/8 inches thick,.
- keeping as square as possible.
- Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.
Nutrition Facts : Calories 878, Fat 24.3, SaturatedFat 14.8, Cholesterol 61, Sodium 1813.7, Carbohydrate 155.2, Fiber 6.9, Sugar 66.7, Protein 13.9
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