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Some plain biscuits stacked on a blue plate, a teacup is in the background.

The great trick with this recipe is that you can choose a flavour to fill it with. Split it into 4 and make 4 different variations, or leave it as a plain sweet biscuit.


  • 500 g butter at room temperature, chopped
  • 1 cup caster sugar
  • 1 tin condensed milk
  • 2 teaspoons vanilla extract
  • 4 cups self-raising flour
  • Your choice of flavours to add to the biscuits.

For example, chocolate chips, cornflakes, chocolate chunks, dried fruits, nuts, muesli, or citrus zest, honey and oats, sprinkles, or flatten and add a dollop of jam. Or you can use a simple icing mixture to coat the cooked biscuits. 

Tools you need

  • Electric mixer and bowl
  • Large metal spoon
  • Oven trays
  • Baking Paper
  • Knife or spoon to shape or cut dough
  • Fork


In a large bowl, using an electric mixer, beat the butter, sugar and vanilla till light and creamy.

Pour in condensed milk and beat until smooth.

Using a large metal spoon, gently fold in the flour until well combined.

Divide the dough into 4 parts.

If you choose to flavour the dough, now is the time. 

Gently mix your choice of flavouring into the dough, or leave plain.

There are two options to shape your dough.

Either roll into spoon sized rounds and place on tray. Leave about 2cm between biscuits for spreading. Flatten slightly with a fork.

tray of biscuits picture


Roll each portion into a 5cm thick log. Wrap in baking paper, twist the ends to seal. Place in the fridge to chill and firm. (You can freeze some or all of the dough at this point to use later. Just thaw and cut.) Remove dough from the fridge when firm enough to slice. About 15 minutes, warm weather might need a little longer. Open baking paper. Slice each log into approx 12 even slices, making rounds.


Preheat the oven to 180 degrees.

Line oven tray with baking paper.

Arrange biscuits on trays, leave room for spreading. Bake in batches for around 12 - 15 minutes or until lightly golden. Take care when removing hot trays from oven, place on a heatproof surface to cool.

Store in airtight container once cooled.

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