For my non-Australian readers, a “bikkie” is not a motorcycle gang member, it’s Aussie slang for a “biscuit”. You may better know these little pieces of deliciousness as “cookies”.
All kids love something a little sweet in their lunchbox, but I have yet to find a pre-packaged sweet cookie/biscuit available in my area that doesn’t have loads of preservatives and additives.
I guess they need that stuff to give a long enough shelf life and make them economically viable to mass produce. Whatever the reason, when we want biscuits, I tend to make them from scratch.
I’ve been playing with a new ingredient over the past few weeks – Quakers multigrain hot cereal. It’s a mix of rolled rye, barley, oats and wheat and is generally used for making breakfast porridge (so you’ll find it in the cereal aisle of your grocery store). I’ve had success substituting it into recipes that call for rolled oats, giving the biscuits more fibre and a greater variety of ingredients without having to do any extra work. Win-win!
After trying and failing a few times, this is my latest recipe offering. It makes approximately 12 “sandwiches”.
It’s not perfect and I would love your suggestions on how to make it better! I’m thinking of next time adding a few grates of nutmeg and perhaps reducing the sugar and adding some maple syrup.
Dry Biscuit Ingredients:
2 cups dry Quaker multigrain hot cereal
3/4 cup flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/3 cup brown sugar
Wet Biscuit Ingredients:
1/2 cup milk
2 tsp pure vanilla extract
1/3 cup room temperature butter
5-6 heaped Tbs icing sugar
1 tsp pure maple syrup
1 tsp pure vanilla extract
tiny TINY bit of milk… maybe a few drops
Step 1 Preheat the oven to 180c/350F.
Step 2 Dump all the dry biscuit ingredients into the mixer and mix until combined.
Step 3 Add the wet ingredients and mix until it looks like a wet globby mess. (Yes, that is correct recipe-writer vernacular. OK maybe not, but try this recipe and you’ll see what I mean.)
Step 4 Spoon teaspoon sized globs of dough onto a parchment paper lined baking tray. With another sheet of parchment paper on top, press the biscuits down with your palm. (If you try this without the parchment paper on top, you’ll end up with a sticky mess in your hand. Ask me how I know.)
Step 5 Cook for 9-10 min and immediately remove biscuits from the tray and onto a cooling rack.
Step 6 While the biscuits are cooling, combine the frosting ingredients – except the milk – in a bowl using a fork to combine. The exact amount of ingredients used will really depend on how much frosting you want to use in between your biscuits and what consistency you prefer… experiment a little and see what works best for you. Use the milk last and only use enough to get the consistency that you want. Adding too much at the start will make it way too runny.
Step 7 Sandwich two (completely cooled) biscuits together with a glob of frosting.
Step 8 Store in an airtight container. They freeze well, making them perfect addition to school lunches.