These hiking biscuits make a great trail snack or can be used as breakfast biscuits. The biscuits hard robust enough to survive packing and carrying in a backpack.
Oat Hiking Biscuits
These biscuits are quick and easy to bake at home the day before you leave on a trip.
Ingredients – to make 12 to 15 biscuits
75g self raising flour
75g porridge oats
50g raw almonds
5 dried apricots
75g butter or margarine
1 tablespoon golden syrup
1 tablespoon water
1 Preheat oven to 180 C
2 Line a baking tray with a silicon baking sheet
3 Finely shred the apricots and roughly chop the almonds
4 Mix the dry ingredients in a bowl – making sure the apricots do not clump together.
5 Heat the margarine, syrup and water in a pan and stir well until melted together. Add this to the bowl with the dry ingredients. Stir the mixture until all the dry ingredients are combined.
6 Use a spoon and your fingers to shape the biscuits on to the silicon sheet. The mixture will spread when it cooks.
7 Cook for ten to fifteen minutes. Check the biscuits they should be golden brown when cooked.
8 The biscuits should be left on the tray to cool for ten minutes as they are too soft to handle when hot.
- Mix in a heaped table spoon of chocolate chips to the mixture at the end of step 5.
- Choose your own favourite nut and dried fruit combination.
- Make the oat biscuits with no dried fruit or nuts and change the sugar for 50g of natural brown sugar with molasses.