One more day of exams left and I am still baking up a storm. There were 60 scones in my kitchen today! There are only 3 people that live in my house, and no, I am not planning a party… They are actually for a fundraiser at my old primary school.
Surprisingly, my food has all gone to fairly good causes this week. And when I say “good cause”, I mean that it didn’t get eaten by only me, my mother and my brother. I baked “healthy” choc chip banana bread which I took to a fabulous games evening. I also shared these cookies with them.
Condensed milk is one of my guilty pleasures. We hardly ever have any in the house unless we actually have a recipe that requires it, and generally then the recipe will require all of it (though we don’t scrape the tin out into the recipe, we reserve that for teaspoons of sneaky deliciousness). These biscuits are incredibly delicious as they are, but they also serve as a great base for other biscuits, such as chocolate chip, or macadamia and cranberry cookies. I also made some chocolatey choc chip cookies that were amazing, and they didn’t want to be left out of the photoshoot, so you can get a sneak peak at those as well.
Condensed milk biscuits
- 340g cake flour
- 225g butter
- 110g caster sugar
- 200g sweetened condensed milk
- 1 tsp vanilla essence
- ½ tsp baking powder
- Preheat the oven to 180ºC
- Cream the butter and sugar
- Add the condensed milk, flour, vanilla and baking powder and mix thoroughly. Add extras at this stage
- Roll cookie dough into 4cm balls and place on a prepared baking tray
- Flatten the balls slightly with a fork
- Bake for 15 minutes until the biscuits are golden. Allow to cool slightly before removing from the baking sheet