If you're not already familiar with the popular "freeze and bake" method, then read on. If you are, then scroll on down to my tip section for some optional filler ideas and a great wrapping tip for freezing.
Hundreds of Cookies
- 500g butter
- 1 cup caster sugar
- 1 tin condensed milk
- 4 cups self-raising flour
- 1 cup custard powder
Most recipes I've come across omit the custard powder and add an extra cup of SR flour. A dear friend put me on to this recipe and I think it makes a lovely addition to the flavour (thanks Elisa!)Method:
- Using a large bowl, cream the butter and sugar together.
- Add condensed milk, flour and custard powder. Mix well.
- Tip your mixture out onto a large piece of greaseproof paper and equally divide into 3, 4 or 5 portions.
- Using one portion at a time, place back into bowl with optional filler of your choice and mix well.
Now, choose one portion to bake straight away. The others will be frozen to bake at a later date.
- Roll into walnut sized balls and press with a fork.
- Bake at 150*C for 10 minutes.
- Allow to cool on trays.
Shape remaining portions into logs and roll up in baking paper, twisting the ends. Freeze.
To bake: Lightly defrost frozen cookie dough and slice into thin rounds, placing onto baking paper-lined trays. When fully defrosted, bake as above.
- Some fresh or frozen filler ideas: chocolate chips; hundreds & thousands; mini m&ms; white choc chips & coconut; cocoa; milo; jelly crystals.
- These two options are for fresh baking only: press a freckle lolly into the top of plain cookie dough; make a small indent in plain cookie dough with your thumb and fill with jam.
- To save time and baking paper, cut each sheet to the size of your cookie tray before wrapping your dough - then you can use the same piece to bake your cookies on!
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