If you happen to try your hand at the lemon slice I posted recently, you will find yourself with half a can of sweetened condensed milk left over. Aside from it eating out of the tin in front of the TV, another excellent use of that leftover condensed milk is to make these delicious biscuits.
They are the right balance of crunchy on the outside and chewy on the inside and this batch will make 50 – 60 biscuits (approx 3cm in diameter).
- 250g butter, softened
- 1/3 cup white sugar
- 1/3 cup brown sugar, firmly packed
- 1/2 cup condensed milk
- 2 teaspoons vanilla
- 165g of honeycomb chocolate bars, roughly chopped
- 2 cups self-raising flour, sifted
- 1/2 cup plain flour, sifted
Preheat oven to 180°C. Line 4 baking trays with baking paper.
Beat butter and sugars in a large bowl with an electric mixer until pale.
Add condensed milk and vanilla and beat for a further 1 minute.
Add the crushed chocolate bars and flours to the butter mixture. You could use a variety of chocolate here; Maltesers and M&Ms are popular alternatives.
Stir with a large metal spoon until well-combined. Roll mixture into half-tablespoon sized balls. Place onto prepared baking trays, allowing room for biscuits to spread.
Gently press biscuits with a fork to flatten slightly. Bake, 2 trays at a time, for 8 to 10 minutes, swapping trays halfway through. Stand for 5 minutes before transferring to a wire rack to cool.
Just a word of warning, these biscuits burn VERY QUICKLY! The last photo in this post is one of the first batches I made and they were overcooked for my standards. The first picture in the post is one of the last batches, and was only cooked for about 8 minutes. The dough makes so many biscuits, I love to make them to give away to friends, at work, or at a cake stall.
Alex and Mel this recipe is a winner. The biscuit is crisp on the outside and soft in the centre. I added mini M&Ms for colour and they were rapidly devoured by the family. Next time I may use Cabury’s fruit and nut chocolate. Keep the recipes coming.