Last Saturday I made some biscuits (that’s cookies to those of you in the US) and I took them out to my father’s farm on Sunday. Last night, my sister rang.
Sister: I’m sending those biscuits back to you via courier.
Sister: I’ve eaten three, and I’m not meant to be eating sugar. They’re very moreish.
Me: *laughing* I’m so sorry! I didn’t think.
Sister: It’s only three. I’ll start my diet again tomorrow. Only another 20 kg to go.
My sister has lost a lot of weight already since visiting a dietician. Her new sugar-free diet and increased exercise has made all the difference. I’m so proud of her.
Anyhow, here is the recipe for the troublemaking biscuits – Kiwi Crisps.
4 oz butter
2 Tablespoons of castor sugar (2 oz)
2 Tablespoons condensed milk
1 1/2 cups plain white flour (6 oz)
1 teaspoon baking powder
2 oz dark chocolate chopped
1. Heat the oven to 350 F (175 C)
2. Cream the butter and sugar in a mixing bowl.
3. Add the condensed milk and mix well.
4. Stir in the chocolate.
5. Add the baking powder and the flour and combine well.
6. Line a tray with baking paper.
7. Roll the dough into small balls. Place on tray and flatten slightly with the heel of your hand.
8. Press down with a fork. To keep it from sticking to the dough, I dipped my fork in a cup of warm water.
9. Bake for approx 12 minutes.
10. Cool on the tray for a few minutes, then remove to cool completely.
1. I used dark chocolate chips and they worked perfectly.
2. The recipe said to bake for 20 minutes, but in my oven this was way too long. I cooked mine until they turned color slightly because I prefer my cookies crisp, but around 10 – 12 minutes should be okay, depending on your oven.
3. These biscuits have a caramel flavor, thanks to the condensed milk, and sprinkling the biscuits with a hint of flaky salt would give them a salted caramel taste, although I haven’t tried this yet.
As I said, these biscuits are very moreish, and it’s difficult to eat only one. Now, my question for you. Are you able to stop at one biscuit/cookie?