PREP: 30 mins
COOK: 10 MINS
Quite Easy
Serves: 20
INGREDIENTS
150g Unsalted butter
150g Soft brown sugar
175g Carnation Condensed Milk
1 Medium egg
225g Plain flour
175g Self raising flour
1tsp
Mixed spice
Zest 1 lemon (optional)
Coloured icing tubes
You will also need…
2 baking sheets, lined with parchment
METHOD
Step 1
Beat the unsalted butter, sugar and condensed milk together until creamy. Add the egg and beat well. Then n add the flours, spice and lemon zest. Mix to a firm but sticky dough and cover in cling film and refrigerate for 30 minutes. You can also add vanilla or e chocolate chips to your dough.
Step 2
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 3
Roll the dough out on a well- floured surface to the thickness of a pound coin. Cut shapes out. Transfer the biscuit shapes to the trays and bake for 10 minutes until light golden. Cool completely on a wire rack.
Step 4
Ice and decorate the biscuits if you like – then leave to dry slightly. Store in an airtight box for up to a week.