Choc Chip Bickies Choc Chip Bickies You will need: 125gm butter ½ cup brown sugar (the soft one, not raw sugar) 1/3 cup caster sugar 1 egg, lightly beaten, or equivalent powdered egg will be fine, just add with the dry ingredients. 1 teaspoon vanilla essence 1 ½ cups self raising flour 2 tablespoons powdered milk (not absolutely essential but does make them nicer) 1 cup choc chips
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t's been a while since I have had a bit of a show off around the campfire and turned out something just a bit different with next-level camp oven skills. But I managed to pull off a masterpiece especially for the pages of this magazine and for your enjoyment.
Place the butter, both sugars and the vanilla into a saucepan and melt over a low heat. Allow to cool.
Camp oven cooking is all about practicing and experimentation. It’s a science and just a little bit of magic all at once.
Mix until all ingredients are well combined. Take dessertspoon-size amounts of dough and roll into a ball. Place on a baking tray that will fit easily into your camp oven that has been lined with a piece of baking paper and gently press the dough down with a fork.
It can sometimes defy logic that a few separate ingredients that are nothing on their own can be combined to create something of beauty and deliciousness. My offering to you this edition are choc chip bickies and/or one giant marshmallow-encrusted delectable bickie that can satisfy even the sweetest sweet tooth's sugar craving. To make these babies you will need only some basic pantry staples, so here goes. 152
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Add the flour, choc chips and milk powder to a large mixing bowl, make a well in the flour and add the cooled butter and sugar mix plus the lightly beaten egg.
Put your tray of bickies into the camp oven with a temperature of about 180°C and bake until they are golden brown. Bickies will appear a bit limp when first removed from the oven but they will firm up and become crispy once they cool down and become cold.
