Junkyard Biscuits Or Junkyard Cookies
January 04, 2020
Categories: Comfort Food, Desserts, Cookies, Shaped, Australian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Picnic, Summer, Winter, Oven Bake, Refrigerator, Vegetarian, Kid's Lunches, Chocolate, Spring more
"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."
- 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
In a mixing bowl, beat the softened butter, caster sugar and brown sugar, together, scraping down the sides intermittently, for 3-4 minutes.
Add the egg and vanilla paste and continue beating to combine ingredients.
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.
Mix through the chocolate, marshmallows, chips and pretzels and mix again just to combine.
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.
Preheat oven to 180 degrees.
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.
Cook until golden brown around the edges – check after 14 minutes.
When cooked, cool the biscuits completely on the tray before transferring biscuits to an airtight container.
These are very nice served warm.
Tips & Variations
No special items needed.