Kiwi Tararua Biscuits For Tramping Trips Recipes

NEW ZEALAND TARARUA BISCUITS

New Zealand Tararua Biscuits image

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

Ingredients

1 1/2 cups butter
1 1/2 cups brown sugar
6 ounces condensed milk
2 cups flour
2 cups rolled oats
2 teaspoons baking powder
1/2 cup desiccated coconut

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

KIWI TARARUA BISCUITS FOR TRAMPING TRIPS!

Kiwi Tararua Biscuits for Tramping Trips! image

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

Ingredients

250 g butter
1 1/2 cups brown sugar
0.5 (200 g) can condensed milk
2 cups flour
2 cups rolled oats
2 teaspoons baking powder
1/2 cup desiccated coconut

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

NEW ZEALAND TARARUA BISCUITS

New Zealand Tararua Biscuits image

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 @MakeItYours

Number Of Ingredients 7

Ingredients

1 1/2 cups butter
1 1/2 cups brown sugar
6 ounces condensed milk
2 cups flour
2 cups rolled oats
2 teaspoons baking powder
1/2 cup desiccated coconut

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.

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