Cranberry Hootycreeks

[KarenH]

Marina - they were by no means a disaster!   I just gave some of the first batch to a friend who popped by, and she declared them delicious.  I just think they are much nicer with the extra butter.

[Bootobethin]

Thanks for the updated recipe.
I was just typing my cards out so your update was perfectly timed!
Thanks again.

[Bootobethin]

I have used 1 litre jars but there is a lot of space at the top.
Has anyone else found this?
I was going to put in grease proof paper to hold contents but not sure if this will work.
I don't really want to increase the ingredients too much as I have quite a few jars to make.
Help what have you all done to remedy this?

[KarenH]

I didn't put mine in jars bootobethin, but if I had a gap at the top, I would stuff it with scrunched up clear or red cellophane or tissue paper.

[Cuilidh]

I put a few extra nuts, choc. bits and cranberries in because they are bigger and bulkier than the other ingredients then I did as Karen suggested, except I used scrunched up tissues.

[cookie1]

I actually used Kleenex tissues very loosely, then put in the instructions.

[goldfish]

When I'm not sure if there might be any nut intolerances/allergies I prefer to leave the nuts out. Like others I found I had a fair gap at the top of the 1 litre jar when I finally got to prepare the hootycreeks the other day.  I placed a folded square of baking paper over the ingredients, put the chopped pecans into  a small cellophane bag and then put them on top of the baking paper so they could be used as an option. Result: a full jar!

[Cuilidh]

Good thinking, GF.

[Patzee]

Hi, have just made these as a trial, but they have turned out quite dry.  Is the flour measurement correct please? I used 1 1/2 cups plain flour.  Thanks

[Cuilidh]

I just made up a trial batch of these to see what they were like.  I thought the mixture was very dry and crumbly, and it was difficult to form them into balls.  And when I baked them, they stayed in balls and didn't flatten out at all.  The biscuits were quite dry to eat too.

I looked up the recipe on the website, and the original recipe says to use 1/2 cup soft butter.  When I weighed out 1/2 cup butter it was 110 grams, not 60 grams.

So I am making a second batch with the increased amount of butter to see how it goes.

The second batch is out of the oven and have taste-tested both:  this is a really lovely biscuit, but IMHO it does need the extra butter.

Patzee, I'm sorry to hear that but the flour sounds about right ... KarenH had a similar problem and suggested more butter, that will make a difference to your finished cookies.  Hope that helps.