Tramping Tucker

Tahirua Biscuits

(They give Tararua Biscuits the old one-two)

Tramping tucker adapted by Miranda from an internet recipe as a somewhat (considerably, to tell you the truth) more palatable alternative to NZ's famous Tararua Biscuits. Title by Dave.

[Tararua biscuits will not go soft on you, even during river crossings. They are made from wholemeal flour, salt and cement, and travel well — for one thing because they are too hard to eat quickly, and for another, because the scroggin in the other bag is far more appealing anyway.]

You will need:

1/2 cup Golden Syrup
1/2 cup chunky Peanut Butter
1 tablespoon Peanut Oil
1 cup Fruit Pulp
2-3 cups Rolled Oats
1 handful Oat Bran
1/2 cup Dried Apricots, chopped
1/4 cup Sunflower Seeds
1 handful chopped Dates
1 handful Sultanas
1/2 cup Cooking Chocolate Chips
2 teaspoons Grated Lemon Zest
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
Flour to adjust consistency of mix - about 1/4 to 1/2 cup.

  1. Preheat oven to 200C
  2. Stir honey, peanut butter and oil in a saucepan over a medium heat until they become pretty much liquid.
  3. Take saucepan off the heat and add fruit pulp. Set aside.
  4. In a large bowl, combine all the other ingredients except the flour.
  5. Stir in the liquid from the saucepan and combine well.
  6. Add flour to achieve a mix that can be handled and shaped into balls about golfball size.
  7. Place on lightly oiled baking sheet and flatten with a fork or with the palm of your hand.
  8. Bake for approximately 20 minutes
  9. (If you really do like hard, hard, biscuits, you can approach the same effect with these by dropping the oven temperature to about 160-170C and cooking them a bit longer.)

Fruit Pulp. We convert surplus plums, feijoas and guavas into pulp - stone the plums and skin the feijoas - and store it in yoghurt and sour cream cartons in the freezer. (If we're keeping the feijoa pulp for jam or chutney, we include skins in the pulp, but then it's no good for crumble desserts - or Tahirua Biscuits. We also combine the pulp with yoghurt and dry it to make fruit leather.)






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