1 tin condensed milk
1 cup sugar
5 cups self-raising flour
1. Preheat oven to 170°C and line a baking tray with baking paper.
2. Cream sugar and butter in a large bowl with electric beaters until creamy and fluffy.
3. Add condensed milk and flour and mix in thoroughly.
4. Add your flavourings as required.
5. Roll teaspoonfuls of dough between damp hands into a ball and place on baking tray. Press down slightly with a fork.
6. Bake for about 10 – 15 minutes or until golden brown. The biscuits will harden once they cool.
This recipe will yield about 120 biscuits OR...and here is the really wonderful thing...you can divide the mixture into three equal amounts, cook with one portion and wrap the other two parts with gladwrap and freeze for use at a later stage.
This is an excellent basic biscuit mix. Today I created three sorts of biscuits out of one portion...
|Slightly overdone |
(because you shouldn't be taking photos of one batch
while the other batch is cooking)
choc chip biscuits
|Iced apricot and coconut biscuits|
Forty lovely biscuits ready for lunchboxes, morning teas and suppers this week. And the potential to make eighty more when these run out. I am thinking coconut and lemon, fruit and nut, plain with a glace cherry on top... They would work well stuck together with marshmallows - this biscuit mix isn't nearly as sweet as the Marshmallow Kiss recipe - or with nutella, as suggested at the $120 Food Challenge site.
Quick, easy and delicious.