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Liz’s Big Batch Butterscotch Bikkies

3 December, 2010

I wanted to get in on the fun of the 4 Moms, 35 Kids Cookie Recipe Linky, so here’s my contribution.


Liz’s Big Batch Butterscotch Bikkies (in Australia, we call cookies biscuits.  And what Americans call biscuits we call scones.)

750 g margarine or butter

1.5 kg brown sugar

6 eggs

1.5-2 kg self-raising flour

3 tsp Queens vanilla essence

Melt butter or margarine in the microwave and let cool. Mix in all ingredients, starting with 1.5 kg of flour. Add more if the dough is too oily or too wet. Mixing with hands is best unless you have a large food processor. Make balls, 10-20 cent coin size. Put on baking tray. Turn oven on to 225 degrees and bake for 15 minutes. If you like crunchy biscuits preheat the oven, if you prefer chewier biscuits, don’t preheat. Makes 150-200.

If you want, add Home Brand choc chips. Other combinations are coconut, cherries and cocoa (cherry ripe style), cornflakes and sultanas or chopped dried apricots are another good option.

One Comment leave one →
  1. 3 December, 2010 1:34 pm

    Offsite, I was asked about whether you can freeze them. The answer is yes, they freeze quite well. I used to separate the dough into eight or so equal portions, bake one and then freeze the rest. They work best if you freeze them like a large sausage as you can then slice off rounds and bake without having to wait for the dough to defrost.

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