Alison’s Scroggin Biscuits
Makes about 80 biscuits
- 200g butter, softened
- ¼ cup peanut butter
- ½ cup sugar
- 1 cup (packed) brown sugar
- 2 large eggs
- 1 tsp vanilla or almond essence
- 1½ cups standard (plain) flour*
- 1 tsp baking soda
- 2 cups rolled oats
- 1 cup chocolate chips
- 1 cup sultanas
- ½ cup chopped walnuts
- *Use ¼ cup less flour if using instant rolled oats.
Heat oven to 180°C (170°C fanbake), with oven rack just below the middle. Line a baking tray with baking paper or a Teflon liner.
Mix or beat the softened butter and the next five ingredients together in a large bowl, then sieve or sift in 1 cup of the flour and the baking soda. Mix in the remaining flour and everything else, using a wooden spoon or your hand.
Shape with two spoons or put flattened rounds of mixture onto prepared tray, leaving some space for spreading, baking one tray while you shape more biscuits.
Bake for about 12 minutes or until lightly browned. While biscuits are warm, lift them onto a cooling rack. When cold, store in an airtight container.
This recipe makes the equivalent of nearly six 200 gram packs of biscuits which, as many mothers have told me over the years, disappear at an amazing rate!