This recipe comes from NZ, where the biscuits need to be as tough as the walkers. Tararua biscuits are a great substitute for bread on multi-day trips.  This recipe uses olive or canola oil instead of butter, for a heart-healthy biscuit.

Tararuas keep well for weeks, or for many months if you vacuum-pack them.

  • 1120 grams oatmeal flour
  • 680 grams wholemeal wheat flour
  • 450 ml olive or canola oil
  • 1 to 2 tablespoons of vinegar
  • 300 grams sugar
  • 1 teaspoon salt
  • 2 heaped tablespoons of malt extract (a treacle-like liquid)
  • Water, approx 500 ml
  1. Mix the flours, sugar and salt in a large bowl.
  2. Stir some of the vinegar into the oil, keep adding just enough vinegar to emulsify the oil.
  3. Add oil mixture to dry ingredients, rub in with fingers.
  4. Warm the malt extract in a microwave, add to the mixture, and rub in.
  5. Add about 3/4 of the water, rub in. Continue to add water until all the crumbs at the bottom of the bowl are incorporated, and then add more water but not so much that water collects in the bottom of the bowl. Too little water will make your tararuas liable to disintegrate into crumbs in your pack.
  6. Knead the dough. Separate into grapefruit-sized chunks and flatten each chunk with your hands.
  7. Spread cling wrap on your kitchen bench. Put a chunk of dough on it and cover with another layer of cling wrap. This stops the dough from sticking to your rolling pin.
  8. Roll out the dough until about half as thick as a matchbox.
  9. Cut into circles or rectangles.
  10. Place on an oiled baking tray.
  11. Bake at about 160 degrees until edges start to brown, usually 20 to 30 minutes.
  12. Cool in a low-humidity environment (eg have the house heating on). Ensure completely cold before packing, otherwise the biscuits can go mouldy.
  13. Pack in plastic bags or vacuum-pack.