There is no correct or incorrect spelling for ‘biccies’ or ‘bikkies’ or cookies as they are fondly called in our household. The bikkie is truly iconically an Aussie term…hard to say with a mouthful of these babies, but then talking in general is difficult when channeling your inner glutton!
LOVE them. Not pretty by any stretch, but a bit of cellophane and some ribbon can be very helpful in dressing them up. Go mad with the dusted icing sugar as well. I had to search high and low for nougat as I was not willing to make it myself just to then put into a cookie…but should you so desire, make your own…go on. (But make two batches as it may not make the cookie recipe otherwise.) Of course for other entertaining and gourmet gift ideas you should all be crossing over to my online store and getting it sorted with all that is in there, in particular the new book Keeping it Simple is on pre-order as I write but will be delivered before Christmas. And let’s not forget the amazing Merry Christmix ebook, also selling like hotcakes.
I had an interview for The 4 Blades Podcast this morning, and I still managed to whip these up in between recording, chatting, saving, learning how to use Garage Band (thank you Joe) and sending my recording via Dropbox. And I didn’t get confused once…well just a little pause at the beginning when I was kind of mesmerised by all the purple lines of my own voice recording. Anyhoo…if you didn’t catch it yet, head on over to their website where all is recorded and saved in archives. FUN.
But back to the bickies (I know…another spelling version!)…
They are totally delish and perfect for gifting. Or just eating. All by yourself. Hide them. Trust me.
- 250 g almonds
- 130 g butter
- 75 g dark brown sugar
- 1 egg
- 30 g cacao powder
- 1/2 tsp bicarb soda
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- Generous Pinch Pink Salt Flakes pink salt flakes BUY
- 3 tbsp Crio Bru Crio Bru granules (or coffee granules) BUY
- 180 g soft or hard nougat, broken into pieces
- A little icing sugar for dusting
Line 2 baking trays with paper and set aside.
Place almonds into Thermo bowl and chop for 4 sec/speed 4. Remove from bowl and set aside. (You want a mix of chunky nuts and almond meal)
Place butter and sugar into Thermo bowl and chop 6 sec/speed 6. Scrape down sides of bowl.
Add remaining ingredients except nougat and chopped almonds and blend 8-10 sec/speed 8 until combined. Scrape down sides of bowl.
Add almonds and blend 10 sec/speed 6.
Add nougat and combine with your spatula.
Oil a couple of dessert spoons and scoop mixture into small mounds on the prepared trays. Place trays into the fridge for around 30 minutes if possible whilst you preheat oven to 160ºC.
Bake 12-15 minutes depending on your oven. You will need to watch these quite closely. You want cooked in the centre, but not burnt on the edges. They should be firm to touch on the outside.
Allow to cool and then dust with icing sugar.