Bushwalk Australia

I have to use up the buckwheat flour.
Has anybody here any experience with using it to make hard tack or bushwalkers/Tararua biscuits?
I'll start with 25% of the flour ingredients
I'll be experimenting later on today but I thought it worthwhile to ask the forums collective wisdom.
While researching recipes I read something interesting on a New Zealand page, even tho these things are as hard as rocks the do sometimes crumble in a pack, it was recommended to keep all your empty Pringles packets and cut the bickies to fit inside one, I'd try it but we don't eat Pringles; but there must be similar containers out there and now it's been plated in my brain I will keep my eyes open when food shopping.

I'm sure I used to use it years ago to make hard doggie biscuits. Other ingredients included brewer's yeast, beef stock, beef jerky powder and oil. I reckon that was probably about it.

Unfortunately the recipe has been lost.

I have a batch of biscuits in the oven now using the Canberra walkers recipe. I feel that there is too much oil but eating will tell, might be a little on the crumbly side as I used wholemeal spelt flour rather than hard white flour
https://canberrabushwalkingclub.org/res ... -biscuits/

Bush biscuits are still being made in Nuigini but freight would be a deal breaker
https://www.fortunapg.com/australian-bu ... -100g.html

I make these lentil crackers for bushwalks (see the recipe in the link although you have to get through all the tedious blah, blah, blah) but I do not use almond flour just buckwheat flour. They are great, robust and keep well. We did a three week sea kayak trip around the Furneaux Islands and took these crackers and they kept for the whole time even though we had some quite hot days.

https://wholenewmom.com/cracker-recipe- ... il-recipe/

Thanks for the link Sandym, they sound much more nutritious than supermarket options.

I have chickpea flour here; I wonder how that would taste in crackers?
I usually use if for deep fried cauliflower curry.
I'll trial a batch later today using 30% buckwheat, 30% wholemeal wheat and the rest white SR flour and half the oil of the Canberran recipe
I'll also make a batch using the chickpea flour then perhaps a batch using both the chickpea and the buckwheat.

OK First thing
Do not use White Wings wholemeal flour, it is too coarse and too dry, not at all like my usual Atta from the Pakistani grocer. This first batch is 500g buckwheat flour 500g SR white flour and 500g of the coarse wholemeal
150ml of peanut oil 150g of dark brown sugar and it took almost 400ml of water to be a workable dough. In the oven now, results in about 40 minutes, that's 30 at 165C and ten minutes rack cooling

That ration seems to work well enough although maybe it could do with more salt, it was only 5 grams

Some feedback.
After this time[ almost a month] in a sealed Tupperware in the pantry the cookies are still edible.
I think that even that much sugar is too much tho they do eat well with cheese. Chickpea flour I don't like the taste of in biscuits but did work well in the barley and potato curry.

Pretty well anything is edible down the track in terms of biscuits etc……

As long as you don’t get sick from eating whatever it is.

A

andrewa wrote:Pretty well anything is edible down the track in terms of biscuits etc……

As long as you don’t get sick from eating whatever it is.

A

Well the hungrier I am the better things taste but some of my earlier hardtack type experiments were DwarfBattleBread hard and needed more sand and gravel to soften them up a bit.

It's been a while now, and the biscuits from all batches have kept well. Also they must be sort of all-right as the youngens keep asking if they can have one and the young lady from next door is reputedly a fussy eater

I believe one can still buy cylindrical tins made for baking old fashioned date rolls. (Obviously in the Old Days people used re-purposed soup cans, but the purpose made ones are reusable and have a seal.) Google bakeware and date roll tins