This recipe will make you seem like a domestic/baking goddess. Not only are these biscuits (or cookies for those playing along from distant lands) super delicious, super easy and super cheap. They are also really flexible.
The recipe below is for the biscuit base. You can bake them as they are and they’re pretty damn good or you can pimp them up, by adding, chocolate chips/chopped chocolate, dried fruit, hundreds and thousands, cocoa powder, cinnamon, peanut butter, coconut….. or add whatever you want. The ones pictured have dried strawberries and white chocolate chunks added to them.
How do these make you seem like a domestic/baking goddess, other you than the fact you’ve churned out some pretty fine biscuits? The recipe makes A LOT, enough for you to freeze some biscuits, which means you can pretty much pull them out the freezer, pop them into the oven and whip up a batch of fresh biscuits at a moments notice. Great for when people text you they’ll be over with next to no notice or you want to make your kids some fresh biscuits and score good mum points.
If you want to keep a whole heap on hand in the freezer it would be worthwhile thinking about doubling the recipe as in total this will give you around 60 biscuits. Plenty to bake now and plenty to bake later.
Condensed milk biscuits (cookies) – will make about 30
1/2 395 g tin condensed milk
250 g butter
1/2 cup sugar
2 1/2 cups of flour
Preheat oven to 180 degrees C
Cream butter and sugar together, then mix in flour and condensed milk to form a dough. From here you can add in any flavourings you want. I usually divide the dough up into several portions and make a few different flavours. You can also leave the dough plain if you want.
Once you’ve mixed your flavours up, roll the dough into plum sized balls and put on to baking paper lined trays and flatten slightly. Bake for approx 15 mins or until just starting to brown. Cool on trays.
If you’d like to freeze some, as above roll into balls and put on baking paper lined trays and flatten slightly. Put trays into freezer for a couple of hours or until frozen, then move biscuits into snap lock bags or tupperware containers. To bake take out and put on baking paper lined tray and leave for about 10 mins then pop into oven.