Junkyard Biscuits Or Junkyard Cookies

24 -30
Servings
20m
Prep Time
1.5h
Cook Time
1h 50m
Ready In


"I have never made these, and never really heard of these biscuits/cookies. I found this recipe for them in an A.B.C. radio site, it had been shared by Caroline Jones, owner and chef at Three Girls Skipping at Graceville Qld. I knew I would have to try this unusual biscuit, and as an added bonus most of the ingredients are sitting in my pantry just calling out to be used. I think you could easily add whatever you like to the mix to e.g. chopped nuts or use white or milk chocolate instead of dark. I am not sure of how many this mix makes, until I make them, so my servings are only a guesstimate at them moment."

Original recipe yields 24 -30 servings
OK

Nutritional

  • Serving Size: 1 (53.4 g)
  • Calories 211.3
  • Total Fat - 11.4 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 58.6 mg
  • Sodium - 89.9 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 1.7 g
  • Sugars - 14.1 g
  • Protein - 3.4 g
  • Calcium - 24.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

In a mixing bowl, beat the softened butter, caster sugar and brown sugar, together, scraping down the sides intermittently, for 3-4 minutes.

Step 2

Add the egg and vanilla paste and continue beating to combine ingredients.

Step 3

Sift the flour, baking powder and bicarb together, add the salt. Fold the dry ingredients into the butter & sugar mix ~ making sure not to over mix, you only want it just to combine.

Step 4

Mix through the chocolate, marshmallows, chips and pretzels and mix again just to combine.

Step 5

Using an ice cream scoop, portion out the biscuit mix into balls, place on a tray and refrigerate for at least an hour (or overnight) to harden and set dough.

Step 6

Preheat oven to 180 degrees.

Step 7

Grease and line two baking trays with baking paper. Place up to six biscuit balls on the tray, leaving enough room for the biscuits to spread.

Step 8

Cook until golden brown around the edges – check after 14 minutes.

Step 9

When cooked, cool the biscuits completely on the tray before transferring biscuits to an airtight container.

Step 10

These are very nice served warm.

Tips & Variations


No special items needed.

Related