These biscuits would make a great addition to a lunchbox or as a morning or afternoon tea treat.
I’ve called them Homecoming Biscuits as they were especially made for husband Robert, who arrived home this morning after almost 3 gruelling weeks in hospital. He loves a nice chewy biscuit with a cup of tea.
Actually, this raises the long debated question of “Is it a biscuit or is it a cookie?”. Apparently a cookie is soft and chewy, whereas a biscuit is crisp. With this recipe they can be either – cook them until light golden only for a cookie texture, a little longer until golden brown for a crisp biscuit finish.
Makes 1½ dozen, approximately
½ cup sugar
1 dessertspoon golden syrup
1 cup plain flour
2 teaspoons baking powder
3 teaspoons custard powder
2 teaspoons cornflour
½ teaspoon vanilla essence or ¼ teaspoon vanilla extract
½ cup diced dates
½ cup diced dried apricots
½ cup sultanas
¼ cup chopped walnuts, optional
3 cups cornflakes, approximately
Heat oven to 150°C (fan forced). Line 2 baking trays (30cm x 30cm approximately) with baking paper or grease.
Whisk or cream the butter, sugar and golden syrup together, then whisk in the egg until well combined. Fold in the combined dry ingredients, vanilla, dates, apricots, sultanas and nuts, if using.
Pour cornflakes into a bowl. Allow biscuit mixture to stand 10 minutes, then roll into walnut sized balls and roll in cornflakes.
Place on trays, allowing room for spreading. Bake for 15 minutes or until golden. Cool on wire racks.
Store in an airtight container.