Tararua Biscuits

Recipes for Tararua Biscuits

All of the recipes make about 30 biscuits per batch. For the blokes in particular, the consistency for all the recipes, before baking, should be the same as mixing concrete, that is. not too runny. To harden your biscuits leave them on the tray in the oven after you have switched the oven off. I find cutting the biscuits after they have finished baking, but before they cool down, to be the best.

Recipe 1

Coarse creamota or oatmeal4 oz (100 g)
White flour8 oz (200 g)
Butter6 oz (150 g)
Sugar5 oz (125 g)
Salt1/3 teaspoon
Malt extract or golden syrup1 tablespoon

Melt butter with the syrup and rub into flour, oatmeal, sugar, and salt. Add water, a little at a time sufficient to make softish dough. Roll out and shape into biscuits. Bake in a moderate oven at about 350 degress F (180 degrees C) for 20-30 min until golden brown.

Recipe 2

Butter6 oz (150 g)
Malt2 tablespoons
Baking soda1 teaspoon
Flour1 breakfast cup
Rolled oats1 breakfast cup
Oatmeal1/2 breakfast cup
Sugar1 breakfast cup
Salt1/2 teaspoon
Mixed fruit and currants

Melt together butter and malt. Add baking soda. Then add rest of ingredients. Press mixture into 2 Swiss roll tins. Bake at 350 degrees F (180 degrees C) for 30 minutes. Cut while hot, but leave in tins to cool. You can add coconut and you may omit sugar for a true Tararua biscuit.

Recipe 3

Fine ground wholemeal flour1 lb (500 g)
Butter1/2 lb (250 g)
Honey1/2 lb (250 g)

Melt butter and honey together and mix in flour to give a pastry consistency. Bake slowly for 1/2 hr until golden brown after cutting biscuits into shapes. Nuts and raisins may be added.

Recipe 4

Brown sugar6 oz (150 g)
Butter4 oz (100 g)
Milk1/8 pint (75 ml)
Wholemeal flour12 oz (300 g)
Baking powder1 tablespoon
Rolled oats6 oz (150 g)
Creamota2 oz (50 g)
Dates, ginger, spices

Cream brown sugar and butter together. Add 1 egg and 1/8 of pint of milk. Sieve together and add the rest of the ingredients into the above. Mix thoroughly and knead until solid. Roll flat and cut into shape for convenient packing about 2 1/4" x 2 1/4" x 3/8". Bake at 350 degrees F (180 degrees C) for 45 to 60 minutes until golden brown.