When I was growing up Dad grew a healthy rhubarb crop each year and Mum mainly stewed it and served it with ice cream as a dessert I don’t think she ever made jam with it. It’s never been one of my favourites, but I think adding orange and lots of sugar could make into a nice jam.
My husband would say that nothing you can add to rhubarb could make it taste any better, but Mum and Dad enjoyed a bowl of stewed rhubarb with custard or ice cream and she must have thought this recipe would be a nice change. Obviously she couldn’t find the scissors to cut it out, I think it’s just lucky she didn’t rip through through more of it.
These biscuits are a little unusual as they use jelly crystals in place of sugar. The original recipe has orange flavoured jelly, but I’m sure you could use other flavours successfully. I top them off with a chocolate button just to add an extra kick.
ORANGE CRISP BISCUITS
- 125g butter
- 1 packet orange jelly crystals
- 30g sugar
- 1 egg
- 60g coconut
- 60g ground rice
- 125g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- Chocolate buttons
Cream butter with jelly crystals and sugar. Add beaten egg and the dry ingredients previously mixed together. Place in small spoonfuls on a tray lined with baking paper and bake 15-20 minutes at 180ºC.