Ancient grains Dilmah tea and Bickies

Ancient grains Dilmah tea and Bickies

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Peter Kuruvita

  • Sub Category Name
  • Recipe Source Name
    Infusions Recipes


  • .75 cup rolled oats
  • .25 cup 3 coloured quinoa soaked in ¼ cup water
  • 1.25 cups plain flour
  • 1 cup macadamia nuts chopped
  • .75 cup desiccated coconut
  • 10g Dilmah premium black tea
  • ½ cup golden syrup
  • 150g butter
  • .75 cup raw sugar
  • ½ tsp bicarb soda

Methods and Directions

  • Pre heat oven to 180 deg C
  • Place all dry ingredients except bicarb into a mixing bowl
  • Place the golden syrup, tea, butter and sugar into a heavy based pot and bring to the boil
  • Add contents Dilmah premium tea
  • Turn down to a simmer and stir till the sugar has dissolved
  • Turn off heat
  • Add bi carb and mix
  • Cool for a few minutes and add to the dry ingredients
  • Stir till thoroughly mixed
  • Grease a tray, place greaseproof paper on tray and grease again.
  • Roll balls of the dough and place on the tray and push down gently.
  • Ensure that the biscuits are not too close to each other.
  • Bake in the top of the over for 10 minutes
  • Bake for another 5 minutes at the bottom of the oven
  • Allow to cool slightly in the tray and then place on a wire rack to cool

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