This recipe has been in the family since the 1960’s. When my mother was a child, she and her family went on a camping trip. Their family friend Corrie Smith made a tin full of these biscuits. Due to bad weather and pure tastiness of these biscuits the whole tin was devoured with two days.
It would not take bad weather for me to indulge in these bite sized mouthfuls of joy.
My mother makes these biscuits weekly, and is such a treat to have on constant supply.
I have friends asking if my mom still makes “those delicious biscuits”. So needless to say my mom has a reputation for her ever well-stocked cookie jar.
250g butter, soft
1 cup brown sugar
1 cup white sugar
1 tsp bicarbonate of soda
1 tsp vanilla essence
1 cup coconut
2 cups oats
2 cups rice Crispies
2 cups cake flour
- Mix the butter and sugars together until light and fluffy.
- Add the eggs one at a time, then the bicarb and vanilla.
- Add the dry ingredients. Roll into tablespoon sized balls. Place on a tray.
- Bake at 180˚C for 12-14 minutes until golden.
- Remove from the tray and leave to cool.
Makes 40 biscuits
Tip: you can replace the cereals with Cornflakes, O-Tees, Weetbix – all are tasty and healthy options.