…chocolate chip and macadamia and white chocolate biscuits…
I’ve been looking for something to make to add a bit of variety to HUBBY’s lunch boxes and to keep down the cost of our grocery bill and Tamara (of One Craftee Mumma) was able to provide me with a recipe so simple, so economical and so yummy that I just had to share it with you all.
The original recipe is from Stay at Home Mum and makes the wonderful boast of giving you 120 biscuits for under $5; and it’s true. The mixture is so easy to make and is made from items most of use have in our pantries any way that it’s a winner before you even get to taste the biscuits.
The best thing (well there’s a few best things about this recipe) is that it’s a base mixture so you can add whatever you like to it to make biscuits to suit your taste, your family and your budget.
For my first batch of these I made the mixture up and then halved it and added white chocolate chips and macadamia to one half and chocolate chip to the other. It was magic.
In hindsight, I probably should have quartered the mixture and then made four different flavour combinations but that’s something for next time.
Condense Milk Biscuit
1 cup sugar
1 tin condensed milk
5 cups self-raising flour
1. Heat oven to 150°C (fan forced). Click here for an oven temperature conversion chart.
2. Cream butter and sugar together until smooth.
3. Add whole tin of condense milk to creamed mixture and mix until combined.
4. Gradually add in self-raising flour until all combined.
Now this is where I halved the mixture and I added:
110g chopped macadamia nuts
100g chopped white chocolate melts
I just put the nuts and chocolate into a food processor and blitzed them until they were all roughly chopped – emphasis on the rough. There was no consistency in the chopping so it gave big chunks and lots of little bits which I really love.
I added the nuts and white chocolate to the mixture and mixed until well combined.
I then made up a dozen biscuit by using my hands to make small balls of mixture, putting them on a baking tray and lightly pressing them with the back of a fork. (You know, so they look gourmet mate.)
To the other half of the mixture I added:
200g chopped chocolate melts
I did the same thing again – popped them in the blender, gave them a quick spin on high and then mixed them through the mixture.
4. Once you’ve made put them on the tray bake for 10 – 15 minutes. I like them when they’re still a light colour and not browning – these give you a soft crumbly biscuit. However if you like them crunch bake them until they’re golden brown.
I made a dozen of the biscuits up following the method outlined above and Bob your uncle you have 2 dozen of the yummiest biscuits.
Now I bet you’re wondering what I did with the rest of the mixture and the correct answer is not “scoffed it all”, no (although it wouldn’t be hard to do just that!) I made like the grasshopper and put them in the freezer for a rainy day. (Which given the weather here at the moment and how yummy the first lot I made were that could be tomorrow!)
Here’s what Stay at Home Mum says about the freezing process:
After adding the flavorings of your choice, roll the dough into a 20cm ‘log’ about 4cm or so thick. Place the cookie dough log onto a sheet of baking paper and roll up. Twist the ends to seal, use a marker to note the flavour, and place on a flat surface in the freezer for up to four months.
When you want fresh biscuits, preheat the oven to 180 degrees. remove the frozen log from the freezer and whilst still frozen, unwrap and cut into 4mm slices or ‘coins’. Place the frozen dough pieces onto the baking tray and cook as directed.
Ripper Rita! How simple and awesome is that! Tomorrow I’m going to make another version of these and share with you all some more flavour combinations when I have them tested out. (See the lengths I go to for you my dear reader, I’ll make, bake and eat biscuits all day long if it means I can share the yum with you – I should be knighted or something! *wink* )
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