So I don't know if I even mentioned it on the blog, but I went to visit interstate family members in January, and that was pretty rad. I tried to explain my gigantor extended family in December and did a fairly shocking job of it, so to put it simply:
- Big cousin's 21st in Sydney on New Years Eve
- Levi and I took her little sister to Melbourne with us because her parents were going to come over here for my uncle's birthday
- Little Sister Cousin is the same age as Godsister Cousin, who is obviously the daughter of my extraordinary godmother/aunty/all-around cool dude, Aunty Mel.
- Did lots of shopping.
Aunty Mel gave us these biscuits while we were in Melbourne and they were so amazing I took a photo of them. Here they are.
Don't they look delicious? If you answered yes, you are correct. You know what is the best thing about these biscuits? The recipe makes about 100. I'm not even being hyperbolic. I made these biscuits in March, and I just used up the last frozen roll of dough this morning. The dough freezes really well, and not being someone who actually buys biscuits regularly, it was nice to know I had something ready for when Mum and Dad come over, or to take to Grandma's, or whenever I wanted something sweet. I'm not going to lie, I probably averaged an entire log of mixture that was eaten straight from the freezer. Grab a log, unwrap the top, cut a chunk off, eat. I'm such a student.
Oh hey, bag of potatoes and green tea sitting in the background. What up. The tea is Buddha's Tears, if you are playing along at home, and is amazing.
AUNTY MEL BISCUITS
Total time commitment: 20 minutes
Recipe from Aunty Mel
1 cup sugar
400g condensed milk
5 cups flour
1. If you want biscuits soon, preheat the oven to 180C, otherwise you can freeze the dough for a later date. Soften the butter.
2. Cream together butter, sugar and condensed milk.
3. Slowly add flour. If you want to add anything (AM recommendations: choc chips, or coconut and cherries), do it now.
4. Divide into five or so lumps and roll into logs. Roll up the logs in cling wrap, and refrigerate (for now) or freeze (for later). Refrigerating the mixture for five minutes or so makes it easier to work with.
5. Remove your dough from the fridge/freezer. Make sure the oven is at least on, if not preheated, I often let it heat up as I prepare the dough. Line a baking tray with baking paper.
6. Cut off 1cm-ish pieces of dough and roll in your hand until they are malleable. I had to roll the dough then flatten it to warm up the stubborn centre part of the dough-ball, do whatever you need to. If you want to make flat biscuits, flatten the ball with a fork on the baking tray.
For jam-drop biscuits, press a dent into the centre with your thumb and fill with a little jam (too much and it overflows and burns and hurts your tongue when you eat them straight out of the oven).
I've also made these with a sliver of almond pressed into the top and they were good.
Bake until golden but not browned.