It's not the time of year for Anzac biscuits, calendar-wise, but let's be realistic - who's ever going to turn one down? We spent the weekend with Maz, Alex and the kids and, as always, Alex has baking in the cupboard. When you've a house with four young boys and one hungry husband, keeping them in baked goods is a matter of continual production.
So things have to be fairly quick and easy to make, and preferably make a high yield - no point slaving over a dozen super-fancy decorated cupcakes, for them to be demoed in the course of lunch and afternoon tea. So it's biscuits, slices and cake in that house, and you'll not find any arguments from me! We only have two baking-demoers in our house, but if I can make a batch of 30 bikkies, they'll last a week, or I can freeze some for when I've not the time to make fresh. Muffins and cupcakes freeze well too, but one batch is typically a dozen, rather than almost three...
These were in the tin when we were there and they reminded me of an anzac biscuit mixed with choc chip cookies. Easy, quick and yum. Can't ask for anything more!
250 g butter
3/4 cup sugar
1 tsp baking powder
1 cup choc chips
3 tbsp condensed milk
1 1/2 cups flour
1 1/2 cups rolled oats
- Cream butter, sugar and condensed milk.
- Add all other ingredients and combine.
- Place teaspoonfuls on greased or lined baking tray and press flat.
- Bake for 20 minutes at 180 degrees celcius.
- Cool on tray and enjoy :)