These cookies are wonderfully easy to make, which makes them perfect for a bit of mid-week baking. They’re based on a recipe from an old Australian Women’s Weekly Cookbook, The Big Book of Beautiful Biscuits, originally named “Weekender Biscuits”. Another great thing about this recipe is that it can be adapted to use whatever you currently have in your pantry or store-cupboard:
No castor sugar? Use brown or raw sugar.
No wholemeal self-raising flour? Use ordinary self-raising flour.
No butter? Use margarine.
No Weet-Bix (probably on account of you not living in Australia or New Zealand)? Easily replaced with Corn Flakes.
And as for the chocolate-chips/dried fruit/nuts filling: use any combination of white/milk/dark chocolate-chips, sultanas, raisins, currants or other soft dried fruit, and chopped pecans or walnuts. Mix-and-match using whatever’s at hand.
Makes 25-30 biscuits.
Pre-heat the oven to 180°c/375°F/Gas Mark 4. Beat together 1/3 castor sugar with 125g softened butter, until light and fluffy. Crack in an egg, beat to combine.
Add 1 cup of self-raising flour (regular or wholemeal), 1/2 cup crushed Weet-Bix or Corn Flakes, and 1 cup chocolate-chips, fruit and/or nuts. In the pictures, I’ve used roughly 60/40 dark choc-chips/sultanas. Using a generous cup-full of chocolate/fruit/nuts ensure that the biscuits are chocked-full of goodies, just the way I like them 🙂
Stir until well combined.
Using a teaspoon, scoop up heaped teaspoonfuls of mixture, roll lightly and place on a tray lined with baking paper.
Place the trays in the oven for 15-20 minutes until golden. Allow to cool slightly on a rack before eating. They will keep in an air-tight container for 2-3 days.