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.

Homemade Bounty Bars

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You can make bounty bars and you’ll only need 3 ingredients.

Like me you’re thinking GET OUT OF HERE, WHY HASN’T THIS BEEN BROUGHT TO MY ATTENTION BEFORE!!!

So I’ve got a bit of a thing for coconut, coconut jam drops, coconut ice cream, lamingtons and now bounty bars.  

For a coconut lover like me I can’t fathom why I haven’t made them before.  As I said you only need 3 ingredients.  They’re so easy to make, the only cooking involved is melting chocolate and most of the time involved was the bars sitting in the freezer or fridge doing their thing .  Most importantly they were crazy delicious.

 Just a tip it’s important to test the coconut condensed milk mixture for quality control, however you’ll need self control while doing this otherwise you’ll devour the lot and have none to coat in chocolate.

Homemade Bounty Bars

3/4 Can Condensed milk

3 cups shredded coconut

450 g chocolate (I used 1/2 milk 1/2 dark because that ‘s what was in the cupboard, use what you prefer)

Put coconut into bowl, pour in condensed milk, mix thoroughly. 

Using wet hands shape into bar shapes and place on baking paper lined tray.  Put tray into freezer for a couple of hours to firm up.

Once the bars are firm, melt chocolate.  I usually do it in the microwave on high for 30 sec bursts stiring in between each burst. 

Working in batches take several of the bars out of the freezer (if you take them all out the ones you do last will have softened up) and coat in melted chocolate.  I find the best way is to roll them in chocolate with 2 forks and let any excess chocolate drip off.  Place on another baking a paper lined tray.

Repeat with remaining bars and either leave on bench or put in fridge to set chocolate, fridge is best if it’s warm to hot in your house plus they’ll be set quicker meaning you can enjoy them sooner 

Keep them stored in the fridge. I imagine these would last up to 4-5 days but they lasted just over a day in this house as they were so moreish.