In the Easter 2011 ‘Indulge’ magazine put out by Countdown there is a fantastic biscuit recipe that I have had heaps of fun playing around with. It is easy peasy and makes a good 50+ biscuits each batch.
All you need is:
250g butter, room temperature
¾ cup caster sugar
⅔ cup condensed milk
1 teaspoon vanilla essence
4 cups self raising flour
Use an electric beater to combine butter, sugar, condensed milk, egg and vanilla until light and creamy. Add flour and stir with a wooden spoon until combined.
At this point you can divide your mixture (the magazine recommends in 3) and start adding different ingredients to make your different biscuits. My favourite is a raspberry (I use a natural soft raspberry liquorice log, chopped up), pistachio nut and white chocolate combo. I’ve also tried, triple choc – add cocoa powder, white chocolate, milk chocolate and dark chocolate drops, and chocolate chip biscuits – just add chocolate chips. You could add dried fruit, smarties or m&m’s would be great for kids lunch boxes or birthday parties. Give them a go and experiment, be sure to let us know how they turn out!
To bake roll two teaspoons of mixture into a ball and flatten with a fork. You can also make mixture into a log, chill and cut into biscuits if you prefer a more perfect look. Bake time and number of biscuits will vary depending on your fillings but a guide to bake time is about 12mins in a 180˚C oven, just keep an eye on them. You should get at least 40 biscuits out of the mixture (the first time I used it and made three different types of biscuits I got 60).
*Tip – Due to the popular demand of the raspberry, white chocolate and pistachio biscuits in our house I divide the mixture in half and make into x2 logs which I place in the freezer, one just until it is hardening then I cut it into 24 pieces and lay them on a biscuit tray to bake. The other, I leave until we are out or our supply is low and thaw until it is able to be cut, but is still semi frozen, and bake.