My Fully-loaded, Not Biscuits

There are all sorts of reasons why I call these my Fully-loaded Not Biscuits*.

They are made with real butter, so they are not fat-free.

They are made with real sugar, so they are not sugar-free.

They are made with a garden variety self-raising flour, so they are not gluten-free.

They contain one egg, so they are not animal product free.

And finally they contain peanuts, so they are not nut-free.

o o

They are fully-loaded with all those (so-called) taboo ingredients and therefore …

If you are a weight-watching, calorie counting,

celiac vegan with a nut allergy …

These biscuits are NOT for you 🙂 

Oh, Yum!

They are, however, sweet, crisp and crunchy, extremely yummy, and devilishly moreish, and Dean loves them.

Clare’s Fully Loaded, Not Biscuits


250g butter (or margarine)
1 cup of sugar
1 large egg
2 cups of self-raising flour
I cup of desiccated coconut
I cup of salted peanuts
½ choc chips
2 cups of crushed cornflakes

step 1:
Pre-heat oven to 180°C.  If you don’t have a non-stick baking tray, use any type of baking tray and lightly grease it or use baking paper.

step 2: Cream the butter and sugar until light and fluffy and all the sugar has dissolved.

step 3: Add the egg and vanilla and mix until completely combined.

step 4: Add the flour half a cup at a time and again, mix until completely combined.  The mixture will be moist and slightly sloppy, but that’s ok.

step 5: Working one at a time, add mixing well as you go, add the coconut, peanuts, choc chips but only half of the crushed cornflakes (1 cup).  The dough will get firmer and harder to mix. 

step 6: When everything is combined together, coat tablespoons of the mixture with the remaining crushed cornflakes and place onto the baking tray.  Press down on each one slightly with the back of a fork.

step 7: Bake for 12 – 15 minutes and allow to completely cool before storing in an air-tight container.

helpful hints:

  • I don’t own a melon baller, or (old fashioned) ice-cream scoop, but I do have a round 20 ml tablespoon and I use this to measure the mixture for each biscuit.
  • This recipe makes four dozen, decent sized biscuits and the ingredient quantities can be halved for a smaller batch.
  • Don’t crowd the tray, they need a little bit of room.
  • If halving the ingredients, use a small egg.
  • The peanuts must be salted – don’t opt for unsalted ones as the end result is ‘missing something’.
Size perspective – even on the cornflake crumb on my little finger

Yes, you can download a printable version here, or by visiting my Recipes page where all recipes are listed in alphabetical order.

In Australia (as in Britain), a biscuit is a small, flat cake that is typically crisp, and sweet – unlike in the U.S. where the word refers to a small, soft, round cake.  Here in the great southern land, we call those scones.  These are not cookies either because they are thoroughly cooked and do not retain a soft centre.

Author: Clare

Ever-expanding one star at a time, my cosmos is a galaxy of thoughts and creativity where you can find poetry, short stories, photography and so much more.

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