Author Topic: Cranberry Hootycreeks  (Read 23340 times)

Offline KarenH

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Re: Cranberry Hootycreeks
« Reply #30 on: December 21, 2013, 12:21:27 am »
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.
Karen in Adelaide

Offline Bootobethin

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Re: Cranberry Hootycreeks
« Reply #31 on: December 21, 2013, 12:39:48 am »
Thanks for the updated recipe.
I was just typing my cards out so your update was perfectly timed!
Thanks again.

Offline Bootobethin

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Re: Cranberry Hootycreeks
« Reply #32 on: December 22, 2013, 12:21:34 am »
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?

Offline KarenH

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Re: Cranberry Hootycreeks
« Reply #33 on: December 22, 2013, 12:24:00 am »
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.
Karen in Adelaide

Offline Cuilidh

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Re: Cranberry Hootycreeks
« Reply #34 on: December 22, 2013, 03:23:28 am »
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.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline cookie1

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Re: Cranberry Hootycreeks
« Reply #35 on: December 22, 2013, 03:23:42 am »
I actually used Kleenex tissues very loosely, then put in the instructions.
May all dairy items in your fridge be of questionable vintage.

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Offline goldfish

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Re: Cranberry Hootycreeks
« Reply #36 on: January 16, 2014, 09:27:48 am »
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! ;D ;D

Offline Cuilidh

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Re: Cranberry Hootycreeks
« Reply #37 on: January 16, 2014, 09:53:34 am »
Good thinking, GF.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline Patzee

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Re: Cranberry Hootycreeks
« Reply #38 on: December 20, 2014, 10:25:48 am »
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 :)

Offline Cuilidh

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Re: Cranberry Hootycreeks
« Reply #39 on: December 20, 2014, 07:18:02 pm »
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.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.