Our school fair is next weekend and parents of preps and grade 1's are expected to stock the cake stall (yes the one I did the bunting for). This year I just don't think my usual packed cake offerings will cut it, so I have to mix it up - old school.
Rather than searching aimlessly for a recipe, i found this book and went straight to the food section.
There I found twice baked cookies. I ran a trial today and YUM! Easy, bulk, tasty and crunchy. They tick all the boxes and look good.
Here is the recipe:
this simple recipe makes '120 biscuits- which is their alternative name, Baking buscuits twice allows them to remain crisp for longer. Can be made up to 1 week ahead; store in an airtight container. I made only half the recipe.
500g margarine or butter, softened
1 cup (220g) caster sugar
400g can sweetened condensed milk
5 cups (750g) self raising flour
1.5 tablespoons finely grated lemon rind
.5 cup (100g) finely chopped glace giner
Beat margine or buter and sugar in a large bowl with electric mixer until smooth. Add condensed milk, flour, lemon ring and ginger in batches. Beat until combined.
Roll heaped teaspoons of mixture into balls, place balls onto lightly greased oven trays about 4cm apart; flatten lightly with a fork. Bake in moderate oven (180 degrees C/350 degrees F) about 10 minutes until light golden brown; cool biscuits on trays.
Biscuits can be arranged closer together on trays for second baking as they will not spread any further. Bake cooled biscuits in moderate oven (as above) about 8 minutes or until golden browm. Cuool on trays.
Suitible to freeze.