Biscuits

recipe that James uses possibly from Manual days https://www.odt.co.nz/lifestyle/food-wine/ask-chef/ask-chef-riverstone-kitchens-oat-biscuits
 * Afghans**
 * Anzac biscuits**
 * Riverstone Kitchen's oat biscuits**




 * Afghans**


 * Prep time: 10 mins**


 * Cooking time: 10 - 15 mins**


 * Ingredients:**

200 grams butter at room temperature

1/2 cup sugar

1 1/4 cups standard plain flour

1/4 cup cocoa

2 cups corn flakes

Chocolate icing and walnuts


 * Method:**

1. Cream butter and sugar until light and fluffy. Sift flour and cocoa.

2. Stir into creamed mixture. Fold in corn flakes.

3. Spoon mounds of mixture onto a creased oven tray pressing gently together.

4. Bake at 180 C for 15 mins until lightly browned and firm.

5. When cold, ice and add walnut.


 * Chocolate Icing**

50 grams soft butter

2 Tablespoons water

1 Tablespoon cocoa

1 1/2 cups icing sugar.

Whisk butter and icing sugar together. Add water and cocoa. Whisk. Add water slowly.

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 * Anzac Biscuits**

a recipe from years gone by

1 cup rolled oats

1 cup flour

1/4 lb butter & 1 Tablespoon golden syrup (melted together)

1 cup sugar

1 cup coconut

2 Tablespoons hot water

1 teaspoon baking soda

mix butter and golden syrup mixture with 2 Tablespoons of hot water in which 1 teaspoon baking soda has been dissolved.

Pour into dry ingredients.

Take small portions - roll into a ball, then flatten with hand on tray.

Bake at 7 - 8 mins at 180 C/350 F

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 * Riverstone Kitchen's oat biscuits **

https://www.odt.co.nz/lifestyle/food-wine/ask-chef/ask-chef-riverstone-kitchens-oat-biscuits

Makes 30 to 40 biscuits  Photo supplied. 100g rolled oats
 * Ingredients **

550g plain flour

110g raw sugar

1½ tsp sea salt flakes

3 tsp baking powder

225g unsalted butter, softened

170ml milk

**Method** Preheat oven to 160degC. Combine oats, flour, sugar, salt and baking powder in a large bowl. Add butter and milk and mix with your hands to form a soft dough. Divide dough in half, form into two cylindrical shapes and wrap in plastic wrap, tightening both ends to hold dough firmly in place. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Refrigerate until solid. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Slice into 2mm-thick rounds and bake for 15 minutes or until light golden brown. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Allow to cool completely and store in an airtight container for up to 10 days.

<span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Requested by Ange Copson, of Dunedin. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">This recipe comes from Bevan and Monique Smith, of Riverstone Kitchen near Oamaru.