Oat and raisin biscuits

Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!

And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.

He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.

When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.

Oat and raisin biscuits

*his minions two sons help

** of course they do.

Joe's oat and raisin biscuits
 
Author:
Serves: about 18
Ingredients
  • 1 cup of a mix of fruit and nuts, any mix you like
  • ½ cup rum (or brandy) or ¾ cup water
  • 80g butter
  • 1¾ cups rolled oats
  • 2tsp cinnamon
  • 1 cup plain flour
  • ¼tsp baking powder
  • ¼tsp bicarb
  • 1½ cups brown sugar
  • 1 egg
  • 2tsp vanilla
Instructions
  1. Preheat oven to 180C and line a biccie tray
  2. Combine the fruit and alcohol in a saucepan and simmer until all the liquid has been absorbed
  3. Melt the butter in a frypan, then turn the heat down, add the oats and cook, stirring fairly constantly, for five minutes
  4. Add the cinnamon, flour, baking and bicarb powders
  5. Whisk the brown sugar, egg and vanilla together
  6. Combine everything until it all comes together
  7. Place heaped tablespoons of mix on the tray, then press down slightly (they won't spread much)
  8. Back for 13 minutes.

 

Onward!

 

Oat and raisin biscuits

I am indebted to my mate Joe for sharing his recipe for pecan pie that uses maple syrup rather than the devil’s work, corn syrup. And this. This recipe changed my life. No really. My life is better knowing this recipe exists and these biscuits can be made. In my weekly radio spot on  ABC Mid North Coast this morning I shared the love so here it is for you too. You know what you have to do. Get that oven on.

try to eat just one

Oat and raisin biscuits

via Joke

  • 1 cup of nuts and fruits – a mix of whatever you like, eg raisins, craisins, dried apple, dried apricots, sultanas, pecans, walnuts etc
  • 3/4 cup water
  • 80g (6tblsp) butter
  • 1 3/4 cups oats
  • 1 1/2 tsp cinnamon
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cups brown sugar
  • 1 egg
  • 2 tsp vanilla
  1. Preheat oven to 180C
  2. In a small saucepan combine the fruit, nuts and water. Bring to the boil then simmer until all the water has been absorbed
  3. In a frypan melt the butter and cook the oats, turning constantly, for 5 minutes
  4. In a bowl combine the cinnamon, flour, baking powder and baking soda
  5. In another bowl mix the brown sugar and vanilla with the egg
  6. Combine the wet ingredients with the dry until well combined.  The mixture will be quite stiff so don’t be afraid to get your hands in there
  7. Wet your hands and roll heaped teaspoons of the mixture into balls and place on a baking tray
  8. Bake for 10-12 minutes.
  9. Try not to eat about 10 of them in one go.

 

 

 

 

ONWARD!

Outrageously easy slice

You can all blame Inner Pickle for this one. Or perhaps the people of Mayflower village from where the cookbook containing the recipe came from. It’s called Easy Slice and while it is that, the name totally underplays what this slice is. It’s like a snickers with coconut. It’s addictive. It is outrageously easy to make. And dangerously easy to eat.

 

Part of me wants to call it Slut Slice because it’s so easy and goes down a treat. What? Too much?

 

My pictures do not do it justice. In fact, when I took them I thought, ‘man, few could make a slice containing all forms of sugar, chocolate and saturated fat could make it look like a lasagne but I have’. Then Mum saw it and asked if it was a lasagne type dish and then BabyMac said the same thing about the meat and cheesy looking picture in my last post.

So maybe I should call it Not Lasagne Slice .


Easy Slice  

Mayflower Village Cookery Book via Inner Pickle

  • 6oz (185g) butter, melted
  • 1 packet Nice biscuits, crushed
  • 1 packet choc chips (mine was 230g as was Inner Pickles)
  • 1 packet walnuts (Inner Pickle’s was 120g, I used unsalted peanuts which I then toasted – I didn’t measure them, instead I just sprinkled them over the top for a good coverage)
  • 2oz (about 3/4 cup) shredded coconut
  • 1 tin (395g) condensed milk
  1. Preheat the oven to 180C and line a slice tin (18cm x 27cm) with baking paper
  2. Pour in the melted butter then spread over the crushed biscuit
  3. Sprinkle over the choc chips, then the nuts and then the coconut
  4. Pour the condensed milk over the top
  5. Bake for 20 minutes.
Let it cool completely before trying to remove from the tin or cutting it as otherwise the base will just crumble into a thousand pieces. I know I know, it’s hard to wait but believe me, it’s totally worth it.

 

 

Honey Nut Slice

OK, I made this for the first time yesterday and am about to go and make another batch. I’m going to put it in a bigger tin so it goes thinner because essentially this is like a florentine and well, me and florentines go way back.

I can’t remember where I got this recipe from – it’s one of those ripped out of something a lifetime ago so apologies to the originator but thanks as well. My life is so much better for having this recipe in it.

I hadn’t bought enough pistachios so I threw in some pecans. So good. So very very good.

Honey Nut Slice

Honey Nut Slice
 
You just need to make this.
Author:
Ingredients
  • 250 g butter
  • ⅔ cup caster sugar
  • ⅓ cup honey
  • ⅓ cup cream
  • ⅓ cup brandy
  • 300 g flaked almonds
  • 150 g shelled unsalted pistachios or your nut of choice, I more often than not use pecans
  • 100 g dark chocolate
Instructions
  1. Preheat your oven to 200C and line the base and sides of 19x20cm (or thereabouts) tin, then grease it well
  2. Melt the butter in a saucepan then add the sugar, honey, cream and brandy
  3. Bring it all to the boil
  4. Remove from the heat and stir in the nuts
  5. Pour it into the tin and bake for 25 minutes or until the top is golden brown
  6. Remove from the oven and let it cool
  7. Melt the chocolate and then drizzle it over the top
  8. Refrigerate and then cut into bite size pieces - store in the fridge.
  9. Eat yourself into a diabetic coma.

 

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