It’s an economical recipe and it will take you back to a simpler time when one of your grandma’s biscuits in the sunshine was the best treat on offer.
- 2 ½ cups self-raising flour
- ½ x 395 g tin sweetened condensed milk
- ½ cup caster sugar
- 250 g butter, softened
- ⅓ cup jam (we used raspberry)
- Preheat oven to 190°C and line a baking tray with baking paper. Sift the flour into the mixing bowl, then throw in all the other ingredients into the bowl (except the jam).
- Stir in an electric mixer on medium speed for approximately 1 minute until the dough is combined.
- Roll into small 3-4cm balls and place onto the lined baking tray.
- Using your thumb (or the back of a teaspoon) press a small indentation into the top of each biscuit.
- Spoon in a small amount of jam (about 1/2 a teaspoon) into each little well.
- Bake in the pre-heated oven for 15 minutes or until golden. Watch your oven as they could need a little more or less time – just wait until you have a good colour on them.
- Remove biscuits from oven and allow to cool on a rack before eating. Put that kettle on for a cup of tea!
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.3 g|
|Total carbohydrates||34.3 g|
|- Sugars||17.4 g|
|Dietary fibre||0.7 g|