We like biscuits (although more and more we tend to refer to them as cookies... go figure). I really REALLY like biscuits. Especially warm out of the oven, they are my favourite treat.
Because of my challenge to fill school lunch bags with no pre-packaged snacks, I've been doing lots of baking lately, even more than usual. And whilst sweet biscuits are hardly classified as health food, I like knowing exactly what's in them and will take sugar over preservatives any day. I have noticed the difference in my budget and I can't help but wonder if my big boy's behavioural changes may be related as well. He's always been the most prone to obvious food-related reactions but who knows if it is less preservative making the difference or a myriad of other factors.
So anyway my sister requested I share the recipe for Too Many Biscuits which is our staple recipe right now. I make the dough then separate into quarters. I'll usually cook one then roll the other three into glad wrap to freeze for later use. I also do this so I can vary the ingredients. Our favourite addition at the moment is Crunchy Nut Cornflakes combined with chocolate chips, and we're also big fans of mini MnM's.
I first came across this (quite well known) recipe over at Picklebums and am forever grateful to Kate for sharing it as it makes my life so easy!!
Too Many Biscuits
- 500gms butter
- 1 cup sugar
- 1 tin condensed milk
- 5 cups self raising flour
Preheat oven to 180 degrees C.
Cream the butter and sugar until light.
Beat in condensed milk (and try not to eat too much as you do... I fail miserably every time).
Mix in flour then divide and add any additional items you like. We've used choc chips, MnM's, cinnamon, ginger, cocoa, turned them into jam drops... you name it!
Roll into teaspoonfullish sized balls and bake for ten minutes or until starting to turn golden. If cooking from frozen add another couple of minutes cooking time.
Our other fave cookie recipe is this one for Peanut Butter Cookies. They are so delicious, not too sweet, not too salty, and have been a big hit with adults more than kids even!
Peanut Butter Cookies
- 125g butter or margarine, at room temperature
- 275g crunchy peanut butter
- 200g brown sugar
- 260g plain flour
- 1/2 tsp baking powder
Preheat oven to 180°C.
Beat the butter or margarine and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale.
Add the egg and beat until combined. Sift the plain flour and baking powder together. Mix in the dry ingredients.
Roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball to about 5cm in diameter and 1 cm thick.
Bake in preheated oven for 15 minutes or until golden and cooked through. Stand on baking tray for 5 minutes before transferring to a wire rack to cool.
Try not to eat them all yourself!