Antarctic sledge biscuits

The start of sledging biscuits is putting flour and (possibly oats and also) 30g butter. We used oats and whole flour to increase nutritional value.

                                                              

                                                   Next you squidge the butter into the flour.

                              Then you make it into a dough. We had a rough time because it was too crumbly.

                            More trying to make it into a dough. We ended up letting it sit in the fridge for a while.

                                  We rolled them. Here's me poking the uncooked biscuits. You do this so they stay flat.

                                          These are the cooked biscuits. They were left to cool.

  

Here's me trying a biscuit with butter and cheese. The biscuit itself was bland.

My brother thought they were too salty. He did not eat a lot of his.

                              The biscuit looks like this with cheese and butter. We had them with soup.

                                                      Sledging biscuits are for Antarctic travelers. They have a lot of fat to supply travelers with calories. They are flat bread-like biscuits that are brittle and hard to crumble. And that is how we made Antarctic sledge biscuits! 

Travelers take some pemmican- ground meat and fat- and break up some sledging biscuits and then melt snow to put the biscuits and pemmican into to make hoosh which is a type of stew. 

Here is a link to the recipe we used: Sledging biscuits.

This post was written by Devin.