Baxter Biscuits From the Museum of Victoria

A community recipe by gastrohoover

Not tested or verified by Nigella.com

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Introduction

This recipe was given to me by a former supervisor at the Museum of Victoria. He was a firm believer in the morning tea ritual, and tea breaks at work generally. A sweet, fruity, chewy, oaty cookie. Sugar heaven. Bless you, Tony.

Ingredients

Serves: 12

Metric Cups

375 millilitres plain flour
1 teaspoon baking powder
1 pinch of bicarbonate of soda
1 cinnamon
1 pinch of salt
2 eggs (beaten)
2 teaspoons vanilla extract
230 grams unsalted butter
125 millilitres brown sugar
125 millilitres caster sugar
750 millilitres quick cook oats
125 millilitres mixed dried fruit
375 millilitres mixed glacé fruits (pineapple, ginger, apricots, pears)

13 fluid ounces all-purpose flour
1 teaspoon baking powder
1 pinch of baking soda
1 cinnamon
1 pinch of salt
2 eggs (beaten)
2 teaspoons vanilla extract
8⅛ ounces unsalted butter
4 fluid ounces brown sugar
4 fluid ounces superfine sugar
26 fluid ounces quick-cooking oats
4 fluid ounces mixed dried fruit
13 fluid ounces mixed glacé fruits (pineapple, ginger, apricots, pears)

Method

Baxter Biscuits From the Museum of Victoria is a community recipe submitted by gastrohoover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large bowl, cream butter and sugars.

Add eggs, vanilla, and glace fruits.

Add sifted dry ingredients and oats. Start mixing by hand. G

rab tablespoonful of mix and drop on greased baking tray. You can make these big or small, its up to you.