Recipe by French Tart
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.
Top Review by Louis M.
All good. I need these for tramping so added walnut bits, dried fruit and slightly less sugar and did not have enough condensed milk. Turned out well, will weak further with different nuts and will get more condensed milk. Note this has a lot of butter in it, which for tramping 6 days is a good thing.
- 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
Directions See How It's Made
- 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.