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 tray

Method
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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