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Thursday, 7 March 2013

Baking Biscuits in Bulk

spice biscuits snickerdoodles

This is baking on a large scale!  The recipe is egg free so fab for baking with kids as is matters not if they 'accidentally' sample some of the mixture.  It is brilliant if you have a tribe coming to visit for the school holidays or a cake stall to bake for which is the reason I am bulk baking.  Every second Friday one class in the school holds a bake sale/cake stall to raise funds for that class.  I get asked to bake for classes that my girls aren’t actually in, I don’t mind as long as I have some spare time and they ask nicely.  Yes I know, I am unable to say no such a softie!

I usually use this recipe, divide it into four then flavour each batch differently.  You can freeze the unbaked biscuit dough and also freeze the baked biscuits.

Bulk Biscuit Recipe

Recipe makes 60 to 80 biscuits.

500g butter, really soft but not melted
115g caster sugar
1 Tblsp vanilla extract
397g tin of condensed milk
800g self-raising flour

Preheat oven to 180C/160C Fan/Gas Mark 4.  Line 4 baking trays with non-stick baking paper.

You will need a REALLY large bucket bowl.  Cream the butter, sugar, vanilla and condensed milk with electric beaters until light and fluffy.  This is the easy bit.

Add the flour and use a wooden spoon, or clean and sanitised hands, to mix everything until totally combined.  This part is a rather good arm workout. ;o) 

Divide the dough up into portions and flavour however you like.

Take tablespoonfuls of mixture, roll into balls and put onto baking trays leaving a little room for them to spread.   Flatten them slightly with a floured fork then bake on prepared trays at 180C/160C Fan/Gas Mark 4 for 15 minutes or until golden.  Leave to cool on trays for 5 minutes before transferring to a wire rack to cool completely. 

How we flavour ours:

Top each biscuit with a chocolate button or small chunk of chocolate.



Jam or Lemon Curd Thumbprints:  Put a thumbprint into the rolled cookies and then dollop in a teaspoon of your favourite jam or some lemon curd.



Sugar and Spice:  Mix 2 tablespoons of sugar and 2 teaspoons of cinnamon together than roll each biscuit into the sugar mix to coat.



Chocolate fudge:  Add chocolate chips and fudge chunks to a portion of the biscuit mixture.


I am submitting this recipe to Credit Crunch Munch, the monthly blogging event created by Helen and Camilla.  Helen is hosting this month.  The ingredients cost £3.60 from the supermarket and made 80 biscuits, that works out at around 4p per biscuit.  Cheap and tasty!



6 comments:

  1. Wow, condensed milk in a biscuit, I've never seen that before but imagine it's lush cos that's what's in fudge isn't it! Thank you for entering these tasty and thrifty biscuits into Credit Crunch Munch Michelle:-)

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  2. Stupid questions #367: Do you put the choc buttons/jam on before or after cooking? I assume before put the pictures look too good to have been cooked, my jam would go everywhere!

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    1. Hi Louise, not a sill question at all! I put the jam and choc buttons on before cooking,the secret is to use less jam than you think as it expands in the oven and tends to run if you are too generous with it. I used the end of a rolling pin to make the 'thumbprint' which makes a bigger dent for the jam to sit in, this also helps avoid the jam running. :)

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  3. Hi, I was just wondering, is it sweetened condensed milk or unsweetened condensed milk? Thank you!!! I'm making these right now and I realized I should've asked this earlier :(

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