One of things that amazes me most about good old-fashioned country cooking is how simple the recipes are. We can all so easily fall into the habit of just buying things because it’s easy, but whenever I cook one of these old-timers, I am reminded how a little butter and sugar can make a simple and delicious treat that’s especially good for lunchboxes. Sure, there may be a little sugar and not an activated almond in sight, but hey, our grandmothers survived, so that means these are alright by me!
This batch takes almost no time to whip up and makes 30 biscuits. 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.
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
- 2 1/2 cups self-raising flour
- 1/2 tin x 395g condensed milk
- 1/2 cup caster sugar
- 250g butter, softened
- 1/3 cup jam (I 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!
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.