They are quick and easy and lots of fun to make with the kids. You can add whatever you like to them, we have experimented over the years, and have had so much fun creating family favourites.
I was given this recipe as a young girl and I’ve tweaked it a little over the years and it’s brilliant, perfect EVERY TIME, and you probably already have most of the ingredients in your pantry.
Old Fashioned Biscuits
250g soft butter (Salted or unsalted, which ever you prefer)
1 cup of sugar
1 tin of sweetened condensed milk
1 cup of custard powder
1 teaspoon of vanilla extract
4 cups of self-raising flour – Sifted
If you prefer an egg free recipe, omit them and use 500g of butter instead of 250g.
They are delicious baked as is, or you can add whatever you like to the mix.
I’ve added chocolate freckles, Choc chips, Cadbury buttons, mini m&m’s and jam to mine.
You could roll them in cornflakes, add fruit and nuts, orange & poppy seed, White Choc & macadamia, whatever you fancy.
One of my favourite ways is to turn them into Snickerdoodles by rolling the biscuits in cinnamon sugar prior to baking, YUM!
In a large bowl cream together the butter & sugar (I prefer to use an electric mixer but a wooden spoon is fine). Then add in the eggs, vanilla & condensed milk and mix to combine.
Add the custard powder and flour and stir with a wooden spoon to combine. It takes a bit of elbow grease, but a baking workout is good for the soul.
Roll the dough into small balls and bake at 170c fan forced for approx 10 minutes if you like them soft like me. They will look pale as feel soft to the touch, but once they cool, they will firm slightly. If you want them a tad firmer, bake for an extra minute or two, just keep an eye on them.
Place the biscuits on rack and allow them to cool before indulging.
When you make a batch, if you don’t want to cook them all at once, roll the dough in a log in glad wrap and freeze. If guests pop in you can slice rounds from the log, pop them straight in the oven and have a freshly baked treat in very little time.
These biscuits also freeze brilliantly after baking. Store in an airtight container or zip lock bags, and they defrost quickly and taste just as god as when you froze them. Every now and then I will send one to school with Harmony as a lunch box treat, so they are great to bake in bulk for morning tea.
I hope your family love this recipe as much as ours do.