Prep 15 mins
Cook 1 hr
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.
- 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.
These are OMG delicious! They melt in your mouth! Not necessarily a good thing! These knocked our socks off, and 5 stars is not enough, even though when I made them, the desiccated coconut was not yet in the instructions; I added with the rolled oats. Thanks, FT! Made for ZWT5, Kitchen Witches.
WOW! I expected these to be hard as rock jawbreaking clods but was I ever surprised! These are great, wholesome "cookies", kinda like a granola bar. My sons devoured them. Thanks for a great simple recipe. Made for Photo Tag.