“This is my Mum's recipe for traditional Xmas biscuits. Usually given as presents. They are a 'Barossa Deutsch' recipe, which means they started as a German recipe, brought over with the settlers of South Australia's Barossa Valley, and have been adapted over the years. Makes a large quantity, but last for months in a sealed container.”
READY IN:
2hrs 30mins
YIELD:
80-100 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. In a very large bowl thoroughly combine all ingredients except flour.
  2. Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
  3. Cover bowl with lid or plastic wrap and set aside overnight.
  4. Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
  5. Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: