Flourless Chocolate Biscuits
Flourless Chocolate Biscuits
This is a recipe for making huge biscuits with absolutely no flour! You can halve the quantities listed if you don't need quite so many!
Ingredients
Serves: 72
- 250g margarine, softened
- 2 cups (440g) white sugar
- 2 cups (375g) packed brown sugar
- 3 cups peanut butter
- 6 eggs
- 1 1/2 teaspoons golden syrup
- 1 1/2 teaspoons vanilla essence
- 4 teaspoons bicarb soda
- 9 cups (1 1/4 kg) rolled oats
- 500g Smarties
- 500g dark chocolate chips
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Preheat oven to 180 degrees C.
- In a large bowl, cream together the margarine, white sugar, brown sugar and peanut butter until smooth. Beat in the eggs two at a time then stir in the golden syrup and vanilla. Mix in bicarb soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased baking tray. Flatten slightly with a fork.
- Stir in the Smarties and chocolate chips. Roll dough into 5cm balls, and place 10cm apart on an ungreased baking tray. Flatten slightly with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(175)
Reviews in English (153)
This one's a keeper! I halved the recipe and still had enough to feed a hungry crowd. We've nicknamed these "Peanut Butter Monster Cookies" since that is the defining taste. FYI for shopping purposes: an 18oz jar of peanut butter = just about 1 1/2 cups and an 18oz container of quick oats = about 5 cups. Of course you use double to make a full recipe. Also, a 14oz bag of M&M's will give you 2 cups. - 29 Sep 2001 (Review from Allrecipes USA and Canada)
These have to be the ugliest cookies I have ever made if you follow the recipe. They were flat and dark and got hard really fast. However, after the first sheet of them, I decided to add some flour to the mix. This helped a lot--they looked better and stayed soft. The flavor of them is awesome! (I scaled the recipe back to make 24 cookies, and for that amount I used 1/3 cup of flour.) - 15 Nov 2006 (Review from Allrecipes USA and Canada)
I have used this recipe doubled! believe it or not.And it is very good.The note I have for this says that it is called Monster Cookies because it makes a monsterous batch.So it has to be mixed in a roasting pan.I made this dough up one year at christmas time and kept it in the freezer to take out as much as I needed for cookie exchanges,potlucks,and christmas parties etc.So I wouldn't have to keep making up cookie recipes and it worked like a charm for that purpose.And the texture and appearance of these cookies baked looks like a New England Jumble cookie.All in all very good cookie. - 24 Mar 2006 (Review from Allrecipes USA and Canada)
Write a review
