Here’s something I haven’t done for a very very long time – a food post!
I woke up this morning, determined to bake a tasty treat for a friend of mine. It’s amazing how focused you learn to be with a little baby in the house – I managed to whip up two batches of (different) biscuits in a short space of time. Yay! One was a new recipe I tried out – for a classic New Zealand biscuit, the Bumble Bee. (For a biscuit that’s supposedly a “classic”, I’ve never encountered them before, but hey, I’m no expert in this “classic biscuit” thing. *shrug*) Bumble Bees are very tasty little treats, jammed full of dried fruit and nuts.
Want to try making some of these yourself? Here’s the recipe:
(Makes about 30 biscuits)
- 1 cup dates
- 1/2 cup walnuts
- 1/2 cup preserved/chrystallised ginger
- 1/2 cup figs (I used 1/2 cup dried apricots instead which worked really well)
- 1 cup sultanas or raisins
- 1 cup coconut
- 3/4 cup sweetened condensed milk
- 1 tablespoon lemon juice
- extra coconut to roll the biscuits in
- Preheat the oven to 180 degrees C (350 degrees F).
- Line two baking trays with baking paper.
- Chop up the dried fruit and nuts into smallish pieces and mix together in a bowl along with the coconut.
- Add the sweetened condensed milk and lemon juice, and mix it all together with a wooden spoon.
- Wet your hands and shape tablespoon sized lumps of the mixture into little logs. (If the mixture is too sticky to shape, add some extra coconut to it.)
- Roll the little logs in coconut and place them on the baking trays.
- Bake for about 15 minutes, just until the coconut is nicely golden in places.
- Remove from the oven and slide onto a wire rack to cool. (Note: they’re still quite soft when they come out of the oven, so best to keep them on the baking paper while cooling or they’ll bend around the wire cooling rack.)
- Once they’re all cooled off, store them in an airtight tin.
Yum! Cup o’ tea and a bikkie, anyone?