By popular request I am sharing an old family recipe for a bikkie that more than often found its place in my school lunch box. It was good then and it is good now. And what I can appreciate now, just how easy it is to make, which is probably why it was Mums go to recipe. As Joey was begging me to let him help, I pretty much let him do it by himself it is that easy. So this is what we did:
First we weighed out the butter, sugar, milk and golden syrup. As the recipe is really old it was in OZ. So I had to google a metric conversion. So the butter and the sugar were 4oz which is 114g. The milk was a tablespoon and the golden syrup was a dessertspoon.
These are all put in a pot and melted together. When it is nice and hot and starting to bubble you add half a teaspoon of baking soda and stir quickly. It goes all frothy like when you make hokey pokey. Then turn off the heat and let it cool a little.
Next we added 8oz of flour which is 228g and quarter of a cup of sultanas and quarter of a cup of chocolate chips.. The chocolate chips weren’t in the recipe but we thought it was a good idea at the time. They just ended up melting into it. So if you were to make this recipe you may just do what you are supposed to do and add half a cup of sultanas. The recipe also calls for half a teaspoon of vanilla essence, but we didn’t have any and they were still yummy without it.
You end up with what looks like a dry crumbly mix, but when you scoop up a spoonful, it easily rolls into a ball, which you can flatten with a fork, or stay true to the recipe and use your hand?! I like to use my potato masher because it gives a pretty pattern.
In your preheated oven at about 180C pop the bikkies in for 12 minutes. They will be a bit soft when you pull them out, but leave them to cool a little before moving them to a cooling rack. They will soon harden up to give you the most excellent biscuit crunch.
This time we got 16 bikkies, but when I make them by myself for some reason I get a few more! When completely cooled, store in an airtight container – if there are any left by the time they are stone cold.
When we were on the Eat Local Challenge I made it with a few alterations and it still came out fabulous. I used honey instead of golden syrup and left out the sultanas. So I imagine there are plenty of ways to vary this recipe.
And that is how we make my Mum’s one pot sultana biscuits.
Come again soon – I’m growing something quite special.
Sarah the Gardener : o )