These easy biscuits are super simple to make and are versatile in that you can add a range of different toppings and flavors. My kids love sprinkles on top or choc chips stirred through them. I love the bright colors of Smarties and my husband enjoys them with some macadamia nuts mixed through. They are also delicious plain.
You can make a batch of these easy biscuits and freeze what you won’t eat immediately making them really handy for a lunch box treat or for last minute plays dates. You can either freeze the baked and finished cookies in an airtight container or you can freeze portions of the uncooked dough to bake the cookies fresh another time.
Ingredients (Makes around 28 biscuits)
- 250 g butter
- 1 1/4 cups caster sugar
- 2 1/2 cups self-raising flour
- 200 g condensed milk
- Preheat your oven to 170C/340F.
- Grease two biscuit trays or line them with baking paper.
- Using electric beathers, cream the butter and sugar for a few minutes.
- Add the condensed milk and beat until light and fluffy.
- Add the flour and mix with a wooden spoon or even your hands, until combined.
- If using choc chips or macadamias (or a combination of both), mix those through the dough now.
- Using lightly floured hands, roll the mixture into balls or drop heaped teaspoons of mixture on the trays and flatten slightly (I usually fit around 10 on each tray leaving room between each one).
- Add topping at this stage i.e. sprinkles or Smarties
- Bake for 15 minutes or until slightly golden.
- To make double choc chip, add a combination of milk and white chocolate chips to the dough at step 6.
- To make triple choc chips, add 2 Tbsp. cocoa, milk and white chocolate to the dough at step 6.
- To freeze the dough, roll portions of the dough into a log, wrap well in cling wrap and freeze.
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