24 January, 2011

Raisin Crunch Biscuits

The original recipe comes from a book my Mum used to bake from,
printed in the 70's.

I can remember coming home from school, smelling that delicious 'freshly baked' aroma and running to the kitchen to see what treat we were about to indulge in!

I have managed to procure my own copy of this same book.
Stacked in between all my modern books, it means so much to me.
As I never stick to the original recipe and I prefer my boys to eat, even treats, as healthy as I can get them. I had to make a few changes.

My Raisin Crunch Cookies
85g Butter
1/2c Rapadura Sugar
2 Eggs
2 1/2c Wholemeal Spelt Self Raising Flour
1 cup Sultanas
1/4c milk
1/4t Mixed Spice

Cream butter and sugar. Beat eggs into mix. Add sifted flour & spice alternately with milk. Mix well. Fold through sultanas.

Shape dough into round biscuits and flatten on a lined tray.
Bake in a moderate oven for around 15 mins. Cool on trays, then wire racks after they harden.

I found I had too much dough and froze half of it.
After the first batch was eaten, we took out the frozen portion, which defrosted fine in the fridge overnight to bake again the next day.

I generally always have helpers during the baking, and of course to eat it!
I've found that good communication, allowing plenty of time
and owning a considerable amount of patience,
make for an enjoyable session together in the kitchen.
And all of this has paid off.
Both boys are very confident and competent little cooks. 

 Here, they are balancing on a single step, not wanting to get a second one

All aspects of the preperation and final product are enjoyed.
Happy crunching!

1 comment:

  1. Those bickies look delightful, I can almost smell them now, warm from the oven !
    I have that book too !! Must be part of every serious Aussie cooks collection xoxoxo


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