Condensed Milk Biscuits

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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.

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Jam Drops

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Jam drops, sweet old fashioned jam drops have been in my biscuit making rotation for what seems like a long long time.  I know I’ve been making them since having children as page in the recipe book the recipe comes from has been drawn on (several times) by small children wielding pens.  

They’re a particular favourite in our house and everyone even our autistic son who’s super fussy about the food he eats, loves them.

They are so simple to make and have never let me down. This is my my tired and true recipe which I add coconut too, but that optional and you can leave it out if coconut isn’t your thing.

 

Jam drops – recipe adapted from The Country Women’s Association of Australia Country Classics

125g softened butter

3/4 cup sugar

2 eggs

2 cups self raising flour

2/3 cup desiccated coconut

Strawberry jam (or whatever other jam you fancy)

 

Preheat oven to 180 degrees.

Cream butter and sugar together.  Add eggs one at time and beat them in well.  Mix in sifted flour, then coconut.

Roll into balls about the size of a walnut and flatten slightly.  Using  end of a wooden spoon dipped in flour make a hole in each biscuit (its best if you kind of move the end of the wooden spoon around to make the hole a bit bigger then the size of the wooden spoon handle).

Fill holes with jam

Bake for 10 to 15 mins, then cool for a bit on trays before moving to cooling rack.

Enjoy

Biscuits – roll them out, cut them up into shapes kind

Right it’s the second week of school holidays here.

I’ve been lucky enough to have had time off from work these holidays so I’ve been with the kids every day of the holidays. It’s been lovely to spend time with the kids, but when you’re peppered by chorus of I’m bored, what can I do, plus add one autistic child thrown out of routine into the mix and the 2 weeks can seem long time.

So in order to combat the boredom these holidays we’ve been making the most of this lovely spring bordering on summer weather and doing lots of outside stuff. We’ve been hiking to see waterfalls and as a bonus saw koalas, been on waterslides, been to the beach, gardened together, had picnics, visited play grounds. But we’ve also had some indoor time too doing arts and crafts and cooking in the kitchen. We’ve made butter from scratch, baked cakes and made biscuits. I made these at the kids request as they wanted a biscuit they could write their names with. So I pulled out my stock standard rollout and cut up shapes biscuit recipe and out came our newly acquired alphabet biscuit cutters and we made biscuits.

I love the smell of butter and vanilla and all the ingrediants created a very tasty dough.

Roll out, cut out biscuits – recipe adapted from Nigella Lawson How to be a Domestic Goddess

175g butter at room temp

200g caster sugar

2 large eggs

1 tsp vanilla extract

400g flour

1 tsp baking powder

Cream butter and sugar together until pale and creamy.

Beat in eggs one at a time then beat in vanilla

Mix together flour and baking powder and add into wet ingredients. Mix until dough starts to form. I usually tip it out onto a kitchen bench while it’s almost a bit crumbly and then shape into 2 discs. wraps each disc in cling wrap and place in fridge for at least 1 hour.

Preheat oven to 180 degrees

Once chilled its ready to roll out. I roll mine out between 2 lightly floured pieces of baking paper and roll till about 1/2 cm thick. cut out into desired shapes using biscuit cutters. left over dough can be reworked together and rolled out again.

Place shapes on baking paper lined tray and bake for approx 10-15 mins, or until lightly browned. leave to cool on trays for about 5 mins before moving to a cooling rack.

Anzac Biscuits

On Anzac day I attend our local dawn service. I’ve been to the one in the city and its moving, but I prefer the local one. It closer and obviously easier to get to and has a community feel. But mainly I prefer it because it’s on the beach front and is hauntingly beautiful with the waves breaking and the seagull’s cries as dawn’s first light casts its glow over the service.

I go to the dawn service to pay special respects to my grandfather who fought at Gallipoli, my father who fought in WW2 , My uncles Dan and Dermot who also fought in WW2 and my Uncle William (Bill) who made the ultimate sacrifice at Kokoda.

My children are still young so when I talk to them about Anzac day I talk about how it’s a day for us to commemorate those soldiers who have served our country when asked. I am also pleased to see the kids also learn about it in school.

I also make Anzac biscuits. These are one of the easiest biscuits to make and of course they are delicious in an oaty golden syrupy kind of way. Some people put fruit or nuts in them but I think they are pretty good plain.

At the moment I’m tweaking my recipe as I want it to be perfect as I intend to enter my Anzac biscuits in the Royal Adelaide show (the blue ribbon shall be mine). I’ve used brown sugar here but have successfully used normal sugar as well (same quantities). I also used plain flour but have successfully used self raising flour (again same quantities).

Let’s make Anzac Biscuits

We’ve got sugar action

oats

flour

desiccated coconut

butter and golden syrup

bi carb foamy action

Anzac Biscuits

1 cup brown sugar (or white sugar)

1 cup plain flour (or SR flour)

1 cup rolled oats

1 cup desiccated coconut

125 butter

2 tablespoons golden syrup

½ tsp bicarbonate of soda (bi carb)

2 tablespoons boiling water

Preheat oven to 160 C

Combine dry ingredients in a mixing bowl.

Combine butter and golden syrup in small saucepan, stir low heat until melted. Add boiling water, then add bi carb, stir. it will foam up at this stage which is good

Stir the foamy mixture into the dry ingredients. Take teaspoonful’s of mixture and place on lightly greased oven trays and press down slightly.

Pop in oven for about 20 minutes (or lightly brown). Cool on tray for a few minutes before transferring to cooling rack.