These soft biscuits are wonderfully sweet, thanks to the condensed milk that binds them together, and because you don’t cut down on the sugar too much in compensation.
Their origin is unclear as it’s a recipe we’ve been cooking in the family for the past 40 or 50 years. However, they are very easy to bake. Allow around 20 minutes for preparation and 10 minutes for cooking.
Keep a close eye on them in the oven as it’s easy to overcook them. Keep the temperature down to 180 degrees Celsius, and grease your baking sheet only very lightly to stop the bottoms from frying.
Ingredients
170g (6oz) self raising flour
115g (4oz) caster sugar
85g (3oz) butter or margarine
115g (4oz) sultanas or raisins
4 tablespoons of condensed milk
A little extra butter to grease the baking trayMethod
Combine the flour and sugar in a large bowl, then chop in the butter. Continue mixing the flour, sugar and butter until it is well blended, at which point it will start to look like breadcrumbs.Stir in the fruit and condensed milk at which point it will start to come together and form into one mass. Put your spoon to one side and use your hands to kneed it into a large single ball in the bottom of the bowl.
Once fully-formed, take off small pieces, each slightly smaller than a golf ball. You should get around 18 portions from this mix. Roll them between your palms and then press them slightly flat. Lay them on the baking tray and place them into a pre-heated oven at 180 degrees C (355 degrees F).
Bake for around 10 minutes, by which time they should have flattened slightly, spread slightly and browned slightly.
Remove them from the oven and lay out on a rack to cool.
Do you have any variations on this recipe, or know of anything similar? Leave a note in the comments below.
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{ 7 comments… read them below or add one }
I tried these with small pieces of crystalised ginger and some broken walnuts – gorgeous! Really gooey in the middle. Definitely going to use this recipe again.
I made this with dark chocolate pieces instead of the fruit – beautiful!
Cheers for the recipe!
I just baked these but made a few adjustments. Decreased sugar to 75g and butter to 75g, used currant instead of raisin also probably added slightly bigger tablespoons (heaped) of condensed milk. Had to bake them for longer, especially because I wanted them crisp and not soft. After all the changes, they were still really yummy! Definitely recommended! Next time I’d probably decrease the sugar a little bit more, there’s still plenty of sweetness from the condensed milk and dried fruit.
I’ve been experimenting with these. Variations that worked for me:
*mixed fruit and cinnamon
*chocolate chip and hazelnut
*dark chocolate flakes, orange peel, mixed spices – very rich in flavour, very nice
*banana – mixture was a lot moister than in the other recipes because of the mashed banana. Added more flour and sugar to dry it out. Gave a thick, moist banana-bread-like biscuit
Oh, and I forgot my most exciting one:
*same as the dark chocolate flakes, orange peel, mixed spices one mentioned above, except with apricot jam added to a smaller biscuit while half-cooked with more biscuit mixture added on top, to give a jam centre. Surprisingly it works, although the core is quite chewy.
Mmmmmmm these are amazing & so easy to make!! thanks xx
souonds like a good recipe
im going to make it when my mum comes home
a variation that im going to use because we dont have any saltanas is white choc chips..i think this will taste nicer