250 g butter, at room temperature
½ cup caster sugar
¼ cup brown sugar
200 ml condensed milk
2 tsp vanilla extract
2½ cups self-raising flour
125 g white chocolate bits
250 g dark chocolate bits
- Preheat oven to 180°C. Line 2 large oven trays with baking paper. Put butter, caster sugar and brown sugar in the small bowl of an electric mixer and beat on high, using paddle attachment, until light and creamy. Add condensed milk and vanilla. Beat until well combined.
- Transfer mixture to a large bowl. Sift flour over butter mixture. Stir until well combined. Add white and dark chocolate bits and stir through dough.
- Roll tablespoons of mixture into balls and put on prepared trays 3cm apart, allowing room for spreading. Using a floured fork, gently press down on centre of biscuits. Bake for 10-15 minutes or until caramel brown in colour. Transfer to a wire rack to cool. Serve or store in an airtight container for up to 1 week.